Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture together until all the crumbs are evenly coated with butter and the mixture has a sandy, moist texture. The butter helps the crust bind together, and the sugar adds a touch of sweetness. Press the mixture firmly into the bottom of a lined 8×8-inch baking pan, using the back of a spoon or your fingers to press it evenly across the surface. This will form the foundation for the cheesecake. Once pressed, bake the crust at 350°F (175°C) for 10 minutes, allowing it to set and firm up. The baked crust should be slightly golden around the edges, but be careful not to overbake it, as it can become too crunchy. After baking, remove from the oven and let it cool completely before adding the filling.
Make the filling: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy. This step is crucial for achieving a smooth, lump-free filling. Add the sugar and vanilla extract to the cream cheese, continuing to mix until the mixture is light and fluffy. The vanilla extract enhances the overall flavor of the cheesecake, and the sugar balances the cream cheese’s tanginess. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This will help the mixture stay smooth and creamy without curdling. Once the eggs are added, fold in the chopped Reese’s peanut butter cups and Butterfinger bars. These candy pieces will provide a delicious contrast of flavor and texture, giving the cheesecake filling both sweetness and crunch. Pour the filling over the cooled crust, spreading it evenly across the surface with a spatula.
Bake: Place the baking pan in the preheated oven and bake at 350°F (175°C) for 40 minutes. The cheesecake should be set and slightly firm to the touch, but still have a slight wobble in the center. You can check the doneness by gently shaking the pan or inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Be careful not to overbake the cheesecake, as it can cause it to become dry. Once baked, remove from the oven and let it cool to room temperature. This cooling step is important as it helps the cheesecake set and develop its full flavor before being topped with the ganache.
