Preheat oven to 325 degrees F. Line a 9×9 square dish with foil or parchment (make sure the ends of the foil hang over the sides of the dish – you’ll use this as a handle to lift the bars out of the pan later) and set aside. (If you are lining your pan with foil, lightly grease the foil with non stick cooking spray.)

Grind Nutter Butter cookies in a food processor until you have the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press the mixture into the prepared dish and set aside.

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop the Butterfingers and fold into the cheesecake mixture. Pour over top of the Nutter Butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

Pour chocolate chips and butter into a small bowl and microwave using the ‘melt chocolate’ function, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring it – the residual heat will continue to melt the chocolate completely. (If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.)

Spread melted chocolate over the top of the bars and place back into the refrigerator for 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting this into bars might be more difficult and the chocolate is more likely to crack.