Peanut Butter Butterfinger Cheesecake

cheesecake.
Prepare the simple water bath see note If needed for extra visuals see my How to Make a Cheesecake Water Bath the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. Or you can place the roasting pan in the oven first then pour the hot water in. Whichever is easier for you.
Bake for 5060 minutes or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight preferred
Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled Cover leftover cheesecake and store in the refrigerator for up to 4 days.