Preheat oven to 325°F. Line a 9×13 baking pan with parchment paper, leaving an overhang for easy removal.

Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Mix in the melted butter until the texture resembles wet sand.

Press the crust mixture firmly into the bottom of the prepared pan. Place in the freezer while making the filling.

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until combined.

Mix in the heavy cream until just incorporated. Fold in the lightly beaten eggs gently to avoid overmixing.

Stir in half of the chopped Butterfinger pieces, reserving the rest for topping.

Pour the cheesecake batter over the chilled crust and smooth the top.

Bake for 35-40 minutes until the edges are set but the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.

Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, drizzle with caramel sauce and sprinkle with remaining Butterfinger pieces.

Slice into bars and enjoy!