Preheat your oven to 325°F and position the rack in the lower third of the oven. Tightly wrap the outside of a 9-inch springform pan with aluminum foil, then line the bottom with parchment paper and grease the sides.

For the crust, crush Oreo cookies into fine crumbs using a food processor, then mix with melted butter. Press this mixture into the bottom and about an inch up the sides of the prepared pan. Bake for 8 minutes, then set aside to cool.

To make the filling, beat cream cheese, brown sugar, granulated sugar, and peanut butter until creamy, using a mixer with the paddle attachment on low speed to avoid incorporating too much air.

Add eggs one at a time, beating just until combined after each addition - don't overmix!

Stir in heavy whipping cream, vanilla extract, chopped Butterfingers, and chopped candied bacon.

Pour the cheesecake batter into the prepared crust.

Create a water bath by placing the foil-wrapped springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake for 1 hour and 15 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.

Turn off the oven and leave the cheesecake inside for 30 minutes.

Crack open the oven door and leave the cheesecake for another 30 minutes to cool gradually.

Remove the cheesecake from the oven, water bath, and foil wrap. Allow it to cool for 5-10 minutes on a cooling rack.

Refrigerate the cheesecake until firm, at least 5 hours or preferably overnight.

Once chilled, remove the cheesecake from the springform pan and place on a serving plate.

For the ganache, place semi-sweet chocolate chips and peanut butter in a bowl. Heat heavy cream until simmering, then pour over the chocolate and peanut butter. Whisk slowly until smooth and let cool for 5-10 minutes.

Pour the ganache over the top of the chilled cheesecake.

Garnish with additional chopped Butterfingers, candied bacon pieces, and a drizzle of caramel sauce.