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.