Preheat Oven: Preheat your oven to 325°F (163°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.

Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.

• Press the mixture evenly into the bottom of the prepared pan to form the crust.

• Bake for 10 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

• Add the eggs one at a time, beating well after each addition.

• Stir in the vanilla extract and sour cream until combined.

Assemble the Cheesecake Bars:

• Pour the cheesecake mixture over the cooled graham cracker crust and spread evenly.

• Bake for 35-40 minutes, or until the cheesecake is set and slightly golden around the edges. It should still have a slight jiggle in the center.

• Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.

Top with Caramel and Butterfinger:

• Once the cheesecake is fully chilled, drizzle the caramel sauce evenly over the top.

• Sprinkle the crushed Butterfinger pieces on top of the caramel for added crunch and sweetness.

Serve:

• Slice into bars and serve chilled. Enjoy the combination of creamy cheesecake, sweet caramel, and crunchy Butterfingers!