Caramel Butterfinger Cheesecake

All Ears.Net does it again! I have made this twice already! I made minor changes to the recipe to make it even more delicious!

Caramel Butterfinger Cheesecake adapted from Sunshine Seasons, The Land - Epcot

Crust Ingredients:
18 graham crackers, crushed
3 Tbsp. salted butter

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan that has been lined with parchment paper (just the round bottom portion should be lined) and then sprayed with cooking spray.

Cheesecake Ingredients:1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
3/4 cup Butterfinger, crumbled
1/4 cup caramel (I used the caramel you get in the produce section to dip apples in)
Butterfinger pieces for garnish
caramel for garnish

Directions:1. Place powdered sugar in mixing bowl with cream cheese and sour cream and mix until smooth.
2. Add eggs, one at a time.
3. Mix until smooth.
4. Add Butterfinger pieces and caramel and mix well.
5. Pour cheesecake mixture over graham cracker crust.
9. Bake 275 degrees for 1 1/2 hours.
          
***I always set my springform pan on a large cookie sheet before placing in the oven. Once the cheesecake is in the oven,  I pour warm water on the cookie sheet so that it surrounds the springform pan.  Don't worry!  It won't get in your cheesecake!  But, it will keep your cheesecake from cracking!
10. Check by taking internal temperature with a probe thermometer.
11. Internal temperature should reach 160 degrees.
12. Cool on the counter until barely warm and then cool overnight under refrigeration.
13. Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.