How to make a butterfinger cheesecake

I don't have a recipe for that, but here's a recipe for Toffee Crunch Cheesecake:

2 packages (8 ounces each) cream cheese, softened

1/2 cup firmly packed brown sugar

1/2 teaspoon vanilla

2 eggs

4 Heath bars (chocolate covered English toffee), chopped into bits to make 1 cup

1 ready to use graham cracker crumb crust

~ Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir in 3/4 cup of the chopped toffee bars.

~ Pour into prepared crust. Sprinkle with remaining 1/4 cup chopped toffee bars.

~ Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

So if you want to try this, I'd suggest you just substitute an equal amount of chopped Butterfinger candy for the chopped Heath bars. Good luck!