25 lb. Unwrapped Butterfinger Minis

Featured Recipe

Butterfinger Cheesecake
1 1/2 cups graham cracker crumbs, finely ground
1/3 cup sugar
1/2 cup butter, melted and still warm
1 1/2 cups cream cheese
1 1/2 cups sour cream
1 3/4 cups sugar
1 tsp. vanilla extract
1 tsp. lemon extract
6 eggs
1/2 cup chocolate sauce, warmed
36 Butterfinger minis

1. Preheat oven to 275 degrees Fahrenheit. In a food processor, blend graham cracker crumbs, sugar, and butter to a fine grain. Press crumbs into a 12” springform pan sprayed with food release spray and set aside.
2. In a mixer fitted with a paddle attachment, mix the cream cheese, sour cream, sugar, vanilla extract, and lemon extract on medium-high speed until smooth. Switch to low speed and mix in eggs one by one until there are no lumps in batter.
3. Pour mixture into prepared pan and place in a water bath. Bake 35 to 45 minutes or until top of cheesecake has puffed slightly.
4. Remove cheesecake from the oven and cool in fridge until solid to the touch.
5. Unmold cheesecake and spread a thin layer of chocolate sauce evenly over the top, then apply the Butterfinger minis. Lightly dust with powdered sugar, then slice to the desired size and serve.