Butterfinger Cheesecake

Instructions:

1. Preheat oven to 325 degrees.
2. Stir together cookie crumbs and melted butter in a medium bowl.
3. Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
4. Place in refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)
5. In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.
6. Beat in cream and vanilla.
7. With the mixer on low, beat in eggs one at a time, beating just until mixed in.
8. Stir in candy bars and pour batter into the springform pan.
9. Place on a baking sheet and bake for 60 to 70 minutes or until the center is almost set. There should still be a little jiggle in the middle when you shake the pan.
10. Let cool on the counter for 10 minutes and then run a knife around the edges and remove the sides of the pan.
11. Cool for 1 hour and then refrigerate overnight.
12. To serve, sprinkle the remaining crushed butterfinger on top and drizzle with caramel sauce.