Preheat your oven to 350°F (175°C).
In a mixing bowl, crush the 16 Nutter Butter cookies into fine crumbs and mix with the melted butter.
Line your 9x9 inch baking pan with parchment paper and press the cookie mixture into the bottom of the pan.
Bake the crust for about 10 minutes, or until it’s set and slightly golden.
In a mixing bowl, beat the softened cream cheese until smooth, then add sugar, vanilla extract, and egg, mixing until well combined. Sprinkle in the flour and mix until smooth.
Fold in the chopped Butterfinger bars into the cheesecake filling.
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
While baking, melt the chocolate chips with butter until smooth.
Once cooled, drizzle the melted chocolate over the cheesecake bars and refrigerate for at least 2 hours before slicing.
