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Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
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Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
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Beat in the condensed dulce de leche a little at a time, scraping the sides of the bowl as necessary.
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Press the chocolate graham cracker crust into the bottom of 6 glass cups. I used about two tablespoons of the mixture for each cup and then used the back of a spoon to flatten the crust down.
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Place about 3 heaping spoonfulls of the cheesecake mixture on top of the chocolate graham cracker crumbs and top with Butterfinger cup pieces.
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Cover the cups with plastic wrap and refrigerate until firm, about 3 hours.
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Before serving top with whipped cream, drizzle with dulce the leche and top with a Butterfinger cup.