Preheat the oven and prepare the pan

Preheat your oven to 325°F (160°C).

Line an 8x8-inch baking pan with parchment paper or lightly grease it with cooking spray.

Make the graham cracker crust

In a medium bowl, mix the graham cracker crumbs and sugar.

Add the melted butter and stir until the mixture is evenly coated.

Press the mixture into the bottom of the prepared pan, creating an even layer.

Bake for 8-10 minutes, until the crust is set and lightly golden. Let it cool while you prepare the cheesecake filling.

Prepare the cheesecake filling

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract and sour cream, mixing until smooth.

Pour the cheesecake batter over the cooled graham cracker crust, spreading it out evenly.

Bake the cheesecake

Bake the cheesecake for 30-35 minutes, or until the center is set and the edges are lightly golden.

Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, or until it’s fully chilled and firm.

Make the caramel layer

In a small saucepan, combine the caramel sauce and heavy cream over low heat.

Stir until the mixture is smooth and heated through. Remove from heat and allow it to cool for a few minutes before drizzling over the chilled cheesecake.

Add the topping

Once the caramel has been poured, sprinkle the crushed Butterfinger pieces evenly over the top of the cheesecake.

If you like a little contrast, sprinkle a pinch of sea salt over the bars.

Slice and serve

Cut the cheesecake into squares or bars. Serve chilled, and enjoy the perfect combination of creamy, sweet, and crunchy in every bite.