Butterfinger Cheesecake

1 1/2 cups chocolate graham-cracker crumbs
3/4 stick unsalted butter, melted
1/8 cup packed golden brown sugar
2 tablespoons plus 1 teaspoon vanilla extract (divided use)
3 (8-ounce) packages cream cheese, softened to room temperature
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed Butterfinger bars (divided use)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)

Preheat oven to 350 F. Butter 9-inch springform pan. Blend graham-cracker crumbs, butter, brown sugar and 1 teaspoon vanilla until moist. Press onto bottom and 2 inches up sides of pan.

For filling, beat cream cheese, sugar and 2 tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs, 1 at a time, beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour, until golden on top, cracked on edges and set a little in the center. Transfer to rack. Let cool.

Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth.

Take one-third of the mixture and put into plastic zip bag. Set aside. Put the remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze. Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate overnight.

Makes 12 servings.