• Pre-heat oven to 350.

Crust

• Mix crushed Oreos and butter together.
• Press into bottom and sides of 9-inch springform cake pan.
• Wrap foil around bottom of pan and around sides.
• Bake for 7 minutes.
• Let cool.

Filling

• Beat cream cheese, sour cream, sugar, eggs, and vanilla extract in mixer until smooth.
• Pour half of the cheescake mixture over the cooled crust.
• Top with half of the chopped Reese’s, chopped Butterfingers. Drizzle on all of the caramel sauce.
• Pour on the rest of the cheesecake filling.
• Use a knife to swirl, but don't scrape into the bottom crust.
• Top with the rest of the candy, pressing gently.
• Bake for 50-60 minutes.
• Open oven door and let cake cool 1 hour.
• Remove to counter to cool.
• Chill overnight.
• Remove springform rim before serving.