Preheat your oven to 325°F (162°C). Line a muffin tin with parchment paper liners.
In a mixing bowl, combine the crushed Oreo cookies with the melted butter. Stir until the mixture resembles wet sand. Distribute the mixture evenly among the muffin cups and press down to form a firm crust.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, peanut butter, and granulated sugar, mixing until well combined.
Add the eggs and egg yolk one at a time, mixing well after each addition. Lastly, sprinkle in the flour and mix just until incorporated. Be careful not to overmix.
Gently fold in the chopped Butterfinger pieces, taking care not to break them up too much.
Spoon the cheesecake filling over the prepared Oreo crusts, filling each cup almost to the top.
Bake in the preheated oven for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and allow them to cool in the pan for 10 minutes.
Transfer the cheesecakes to the refrigerator to chill for at least 4 hours, or overnight for best results.
In a small bowl, mix the peanut butter with the confectioners' sugar until smooth. Once the cheesecakes are chilled, pipe or spread the peanut butter mixture on top.
Top each cheesecake with a sprinkle of chopped Butterfinger candy, and they’re ready to impress your guests!
