Butterfinger Crunch Cheesecake Bars

Butter Finger Crunch Cheesecake Bars
Crust
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 cups all-purpose flour
1 cup walnuts, chopped
Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
6 small (1oz) chocolate-covered crispy butter finger bars;chopped 
Preheat oven to 350 degrees F.
Crust: In large bowl, beat butter on medium-high speed until smooth 
and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and 
fluffy. On low speed, beat in flour. Beat in nuts just until 
incorporated. Reserve 1 cup of mixture. Press remainder over bottom 
of ungreased 13 x 9 x 2-inch baking pan. Bake for 10 minutes. 
Transfer pan to wire rack; let cool slightly.
Filling: In large bowl, beat together cream cheese and sugar on 
medium-high speed until smooth, about 3 minutes. Add vanilla extract 
and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked 
crust. Sprinkle reserved crust mixture over top. Bake for 30 minutes 
or until the cheesecake layer is set. Transfer pan to wire rack; let 
cool to room temperature. Cut into 16 bars. Serve, or cover and 
refrigerate.
== Contributed by: ==
* Lindas Busy Kitchen Desserts Y-Group
Category:Lindas Busy Kitchen Desserts