BUTTERFINGER CHEESECAKE

Butterfinger Cheesecake

1 no-bake cheesecake mix
1/3 cup margarine, melted
3 tablespoons granulated sugar
3 (2.16 ounce) Butterfingers, finely crushed
1 1/2 cup cold milk
1 (9-inch) graham cracker pie crust

Reserve 1/4 cup finely crushed Butterfingers for garnish. Divide remaining mixture in half.

Combine graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and margarine. Using fork, press mixture against sides and bottom of 8-or 9-inch pie plate.

Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour.

Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.