Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar.

3. Press the crumb mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper.

4. Bake for 8-10 minutes until set. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

2. Add eggs one at a time, mixing well after each addition.

3. Blend in sour cream, vanilla extract, and flour. Mix until just combined.

4. Fold in 1 cup of the chopped Butterfinger candy.

Step 3: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the cooled crust.

2. Drizzle ¼ cup caramel sauce over the filling and swirl gently with a knife.

3. Pour the remaining cheesecake filling over the caramel layer.

4. Drizzle another ¼ cup of caramel sauce on top and gently swirl.

Step 4: Bake the Cheesecake

1. Wrap the bottom of the springform pan in two layers of aluminum foil to prevent leaks.

2. Place the pan in a large roasting pan and add hot water until it reaches halfway up the sides of the springform pan.

3. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

4. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.

5. Remove from the oven and refrigerate for at least 6 hours or overnight for best results.

Step 5: Make the Whipped Topping

1. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Spread or pipe the whipped cream over the chilled cheesecake.

Step 6: Garnish and Serve

1. Sprinkle the remaining Butterfinger candy over the whipped cream.

2. Drizzle with extra caramel sauce.

3. Slice and serve chilled for the best texture and flavor.