Butterfinger Cheesecake Recipe

1 no bake cheese cake mix
 
1/3 C. margarine, melted

3 T. sugar

3 (2.16 oz) Butterfingers, finely chopped

1 1/2 C. cold milk


Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in half.

Crust
Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed Butterfinger mixture and 1/3 cup melted margarine. Using fork, press mixture against sides and bottom of 8 or 9 inch pie plate.

Filling
Pour 1 1/2 cups cold milk into small mixing bowl. Add package contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.