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◦ 1 cup heavy cream
◦ 1 1/2 cups semi-sweet chocolate chips
Directions:
1. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a lined 8×8 inch baking pan. Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
2. Make the filling: Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating until just blended. Fold in chopped Reese’s and Butterfinger pieces. Pour the filling over the prepared crust.
3. Bake: Bake at 350°F (175°C) for 40 minutes or until set. Remove from oven and cool to room temperature.
4. Prepare the ganache: Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
5. Finish the bars: Pour the ganache over the cooled cheesecake. Refrigerate for at least 4 hours, or until set. Cut into bars and serve.
