1-1/2 cups chocolate graham cracker crumbs
3/4 stick unsalted butter, melted
1/8 cup golden brown sugar
2 tablespoons plus 1 tsp. vanilla, divided
3 pkgs. (8 oz. each) cream cheese, room temperature
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1-3/4 cups crushed Butterfinger bars, divided
5 ounces semisweet chocolate
5 ounces heavy cream, or a bit less
Preheat oven to 350ºF. Butter 9-inch springform pan. Blend graham cracker crumbs, butter, brown sugar and 1 teaspoon vanilla until moist. Press onto bottom and 2 inches up sides of pan.
For filling, beat cream cheese, sugar and 2 tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs, 1 at a time, beating after each addition. Add 1-1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour, until golden on top, cracked on edges and set a little in the center. Transfer to rack. Let cool.
Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth.
Take one-third of the mixture and put into plastic zip bag. Set aside. Put the remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze. Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate overnight.