Preheat oven to 350ºF. Wrap a 9-inch springform pan in foil.
Mix cookie crumbs and butter. Press into pan bottom and sides. Bake 10 minutes.
Reduce oven to 300ºF.
P id=”instruction-step-4″>4. Beat cream cheese until smooth. Add sugar, cream, vanilla. Mix until combined.
P id=”instruction-step-5″>5. Fold in eggs gently, then chopped Butterfingers.
P id=”instruction-step-6″>6. Pour into crust. Place pan in a roasting pan. Fill with hot water halfway.
P id=”instruction-step-7″>7. Bake 1 hour. Let rest in oven for another hour.
P id=”instruction-step-8″>8. Cool fully, then chill 4+ hours or overnight.
P id=”instruction-step-9″>9. Top with extra Butterfingers and caramel before serving.
