Butterfinger Cheesecake

Ingredients

• 1 no-bake cheesecake mix
• 1/3 cup butter, melted
• 3 tablespoons granulated sugar
• 3 (2.16 ounce) Butterfinger candy bars, finely crushed*
• 1 1/2 cup cold milk
• 1 (9 inch) Graham cracker pie crust

Instructions

1. Combine Graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and butter. Using fork, press mixture against the side and bottom of an 8 or 9 inch pie plate.
2. Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer.
3. Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill for 1 hour.
4. Garnish with reserved 1/4 cup finely crushed Butterfinger bars.
5. Refrigerate, covered.

Notes

Reserve 1/4 cup finely crushed Butterfinger candy bars for garnish. Divide remaining mixture in half.