1. Preheat Your Oven:

Set your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, letting a bit hang over the edges to help you lift the bars out later.

2. Make the Crust:

In a medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until the texture feels like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan.
Pop it in the oven and bake for 8–10 minutes, just until it turns lightly golden. Let it cool slightly while you prepare the filling.

3. Prepare the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy—no lumps! Add in the vanilla extract. Crack in the eggs one at a time, mixing well after each one until everything is silky smooth.

4. Layer It Up:

Pour half of the cheesecake mixture over the cooled crust and smooth it out. Drizzle with 1/2 cup of caramel sauce, then sprinkle 3 chopped Butterfinger bars over the top. Add the rest of the cheesecake mixture and smooth the top with a spatula.

5. Bake and Cool:

Bake for 30–35 minutes. The edges should look set, but the center can still jiggle slightly when you give the pan a gentle shake. Let it cool on a wire rack until it reaches room temperature.

6. Add Final Touches:

Once the bars have cooled completely, drizzle the remaining caramel over the top and sprinkle with the last 2 chopped Butterfinger bars. Cover and refrigerate for at least 2 hours (overnight is even better!) before slicing into squares.