The Crust:

Add melted butter and sugar to the crushed Teddy Graham’s ; stir until combined.

Add a couple of TBSP of the crust to each of the cupcake liners; press down a bit with the back of a spoon.

The Baked Cheesecake Portion:

Blend 2 pkg cream cheese with 1/2 cup sugar.

Add eggs , vanilla and sour cream and beat well.

In a microwave-safe bowl, place the white chocolate chips and the shortening together. Heat at 30 second intervals until melted.

Add the melted chocolate to the cheesecake mixture along with the 1 cup of crushed Butterfingers; combine well.

Equally divide between the 24 baking cups and bake on 350 degrees for 18-22 minutes. Let cool 15 minutes.

Butterfinger Mousse:

With your mixer, beat 8 oz cream cheese until creamy.

In a microwave-safe bowl, melt the shortening with the peanut butter chips and add to the cream cheese.

Fold in the cool whip and the remaining crushed Butterfingers.

You can spread it on the baked cheesecakes or use a tip and piping bag to make it pretty!

Press a Butterfinger Bite into the center of each one and then sprinkle a bit more of crushed Butterfingers on for good measure!