Peanut Butter Butterfinger Cheesecake

Creamy rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!
Ingredients
Crust
22 regular Oreo cookies not DoubleStuf
5 Tablespoons 71g unsalted butter melted
Filling
24 ounces 678g fullfat brick cream cheese softened to room temperature
1 cup 200g granulated sugar
34 cup 180g fullfat sour cream or fullfat yogurt at room temperature
12 cup 125g creamy peanut butter

2 teaspoons pure vanilla extract
3 large eggs at room temperature
12 funsize or 5 regularsize Butterfinger candy bars chopped
optional 14 cup melted peanut butter for drizzling
Instructions
Adjust oven rack to the lower third position and preheat the oven to 350F 177C. Lightly grease a 9inch springform pan with nonstick cooking spray. Set aside.
Make the crust In a food processor or blender pulse the whole Oreos cream filling and cookie into a fine crumb. You should have about 2 cups packed crumbs or 250g. Combine the Oreo crumbs and melted butter together in medium bowl. Press tightly into the bottom and up the sides of prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This helps prevent leakage.
Bake crust for 10 minutes. Allow to slightly cool as you prepare the filling. Leave oven on.
Make the filling Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on medium speed in a large bowlabout 3 full minutes until the mixture is smooth and creamy. Add the sour cream peanut butter and vanilla beat until combined. On low speed add the eggs one at a time beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon fold in 34 of your chopped Butterfingers. The rest will be for decorating the top of the finished