• Preheat oven to 325.
• Mix crust ingredients and press into sides and bottom of 9 inch springform pan.
• Bake 10 mins and let cool.
• Lower temp to 300.
• Beat cream cheese and sugar on low to combine.
• Add flour.
• Add sour cream.
• Add one egg at a time and vanilla.
• Fold in smashed candies.
• Pour into crust.
• Drop pan gently on counter to release air bubbles.
• Bake 1 hour.
• Shut oven but leave cake in the oven with door closed for 30 more mins.
• Remove, cool and chill.

Ganache

• Microwave cream until almost at a boil in a micro safe bowl.
• Remove and add the chocolate in broken pieces.
• Cover with a paper towel 2 mins.
• Whisk smooth and pour onto cold cheesecake.
• Return to fridge until set.

Frosting

• Beat butter and peanut butter until creamy.
• Add sugar and blend well.
• Add milk slowly until smooth.
• You will not need all of this-save the extras for cupcakes or brownies!
• Pipe frosting on the cold ganache and top with halved butterfingers candies.