Preheat your oven to 325°F (163°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a greased 9x9-inch baking pan. Bake for about 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing until well combined. Add eggs one at a time, ensuring each is fully incorporated. Fold in the peanut butter, followed by the crushed Butterfinger and halved Reese’s cups.

Pour the filling over the cooled crust, spreading it evenly. Bake in the preheated oven for approximately 30-35 minutes, or until the center is set but slightly jiggly.

Allow the cheesecake bars to cool at room temperature before chilling them in the refrigerator for at least 2 hours. Before serving, drizzle melted chocolate on top and sprinkle crushed Butterfinger candies for an added crunch.

Once chilled, slice into squares and serve. Enjoy the sweet symphony of flavors!