1 1/2 c chocolate graham cracker crumbs
2 T sugar
6 T butter, melted
In a bowl combine crumbs, sugar and butter until mixed thoroughly. Spoon a generous scoop into 24
cupcake liners and press down; set aside.
16 ounces cream cheese
1/2 c sugar
2 eggs
2 T sour cream
1 T vanilla extract
3/4 c white chocolate chips
1 t shortening
1 c crushed Butterfinger candy
In a bowl, beat cream cheese and sugar until fluffy. Add eggs, sour cream and vanilla, beat again. Melt white chips and shortening, stir until smooth, add to the cream cheese mixture and beat. Stir in Butterfinger candy. Fill each liner 2/3 full. Bake in a preheated 350 degrees for 20 22 minutes. Cool in pans for 15 minutes, remove from pans and place on wire rack; cool completely.
8 ounces cream cheese
8 ounces Cool Whip
1/2 c peanut butter chips
1 t shortening
3/4 c crushed Butterfinger candy
Beat cream cheese until creamy. In the microwave, melt peanut butter chips and shortening for 30 seconds, stir and if necessary repeat for 15 seconds. Add to cream cheese and beat. Fold in Cool Whip until completely mixed. Place 1 T on top of each cheesecake and spread. Top with candy. Store in the refrigerator.
