Edible Obsessions: Butterfinger No-Bake Cheesecake

Ingredients:
(makes 10 two-inch cheesecakes)

Crust: 
9 oz mini size butterfingers (about 24 mini size Butterfingers) 
3 oz pretzels 


Cheesecake: 
¼ cup water 
1 tablespoon powdered gelatin 
1 1/2 cups heavy cream 
8oz cream cheese, softened 
¼ cup creamy peanut butter 
1/3 cup sugar 
Pinch of salt 
½ cup Buttercup and Pretzel mixture


Chocolate Pouring Glaze: 
2/3 cups dark chocolate 
2 tablespoons heavy cream 
4 tablespoons powdered sugar, sifted 
4-5 tablespoons water, warm 


Peanut Butter Cream Cheese Frosting: 
¼ cup cream cheese, softened 
2 tablespoons peanut butter 
5 tablespoons powdered sugar 
2-3 tablespoons whole milk 


Instructions: 


Crust: 
1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside. 
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.) 


Cheesecake: 
1.Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside. 
2.Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside. 
3.Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth. 
4.Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine. 
5.Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started. 


Chocolate Pouring Glaze: 
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. 


Peanut Butter Cream Cheese Frosting: 
1. Combine all ingredients and beat to combine.


TO ASSEMBLE: 1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.