Step 1: Prepare the Graham Cracker Crust

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray or line the bottom with parchment paper for easy removal.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, creating a firm crust. Use the bottom of a glass or measuring cup to compact it tightly.
• Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Add the sour cream, vanilla extract, and eggs (one at a time), beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles from forming in the batter.
• Gently fold in 1 cup of the crushed Butterfinger candy bars until evenly distributed.
• Pour half of the cheesecake batter over the cooled crust. Drizzle ¼ cup of the caramel sauce over the batter, then use a knife or skewer to gently swirl it into the mixture. Repeat with the remaining batter and caramel sauce, creating a marbled effect.

Step 3: Bake the Cheesecake

• Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
• Once cooled, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Refrigerate for at least 6 hours or overnight to fully set.

Step 4: Prepare the Caramel Glaze and Top the Cheesecake

• In a small saucepan, combine the caramel sauce, heavy cream, and vanilla extract over medium heat. Stir until smooth and heated through. Remove from heat and let cool slightly.
• Pour the caramel glaze over the chilled cheesecake, allowing it to drip down the sides for a dramatic effect.
• Sprinkle the remaining crushed Butterfinger candy bars over the top of the cheesecake.

Step 5: Slice and Serve

• Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
• Slice into wedges and serve with additional caramel sauce or whipped cream if desired.