Peanut Butter Crunch Cheesecake Squares *

 1/2 cup all purpose flour

1/4 cup pecans, finely chopped

3 Tbsp light brown sugar

3 Tbsp butter, melted

1 pkg (8 oz) cream cheese, softened

1/4 cup granulated sugar

1 egg

1 Tbsp lemon juice

3/4 tsp vanilla

12 fun size butterfingers, coarsely chopped

5 fun size butterfingers, finely chopped

Heat oven to 350.  Line an 8x8 inch pan with nonstick foil, allowing foil to hang over two sides.  In a bowl, whisk together flour, pecans, and light brown sugar.  Stir in butter and mix until all dry ingredients are moistened and a crumbly dough forms.  Press into the bottom of the prepared baking pan.  Bake at 350 for 14 minutes, until lightly browned.  Remove from oven.  In another bowl, beat cream cheese and sugar until smooth.  Beat in egg, lemon juice and vanilla until combined.  Stir in 3/4 cup coarsely chopped candy.  Pour into baked crust.  Bake at 350 for 25 minutes.  Remove from oven and sprinkle the finely chopped candy over the top.  Cool completely.  Gently lift from pan and pull back foil.  Refrigerate until serving.