Mix graham cracker crumbs, sugar, and melted butter until well combined. The mixture should resemble wet sand and hold together when pressed between your fingers.

Press the mixture firmly into the bottom of a lined 8×8 inch baking pan. Use the back of a spoon or the bottom of a measuring cup to create an even, compact layer.

Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

Pre-baking the crust helps it set and prevents it from becoming soggy once the cheesecake filling is added.

Beat cream cheese, sugar, and vanilla extract until smooth and creamy. Make sure your cream cheese is fully softened to avoid lumps in the batter.

Add eggs one at a time, beating until just blended. Avoid overmixing once the eggs are added, as this can incorporate too much air and cause cracks during baking.

Fold in chopped Reese’s and Butterfinger pieces gently, distributing the candy evenly throughout the mixture.

Pour the filling over the prepared crust, smoothing the top with a spatula.

Bake at 350°F (175°C) for 40 minutes or until set. The center should be slightly firm but may still have a small jiggle.

Remove from oven and cool to room temperature. Allowing the bars to cool gradually helps prevent cracking and ensures the cheesecake sets properly.

Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips in a heatproof bowl.

Let sit for 5 minutes to allow the chocolate to soften. Stir until smooth and glossy.

The ganache should be silky and pourable. If needed, stir gently until fully combined and lump-free.

Pour the ganache evenly over the cooled cheesecake layer. Spread gently to cover the entire surface.

Refrigerate for at least 4 hours, or until fully set. Chilling is essential for clean slicing and the perfect creamy texture.

Once firm, lift the bars out using the parchment paper lining and cut into squares or rectangles.