03In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop the Butterfingers and fold into the cheesecake mixture. Pour over top of the Nutter Butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
04Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring it – the residual heat will continue to melt the chocolate completely. (If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.)
05Spread melted chocolate over the top of the bars and place back into the refrigerator for 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.
06Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting this into bars might be more difficult and the chocolate is more likely to crack.