Prepare the brownie mix as the instructions are listed on the box.

Bake in a prepared 9x9 pan following the temperature and time instructions on the box.

Once baked, allow it to cool enough to touch.

Using a large spoon, lightly press down on the brownie to compact it down slightly.

Preheat the oven to 350 degrees Fahrenheit.

To start the filling, place the cream cheese and sugar into a mixing bowl.

Beat until smooth and creamy. Add in the eggs and vanilla extract.

Once well combined, add in the marshmallow fluff and mix.

Add in the peanut butter and the crushed Butterfingers cheesecake filling mixture and mix until fully incorporated and the mixture is streak free.

Pour over the brownie and spread evenly.

Bake for 20 minutes.

Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.

Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.

Remove and allow the cheesecake to come to room temperature.

Once at room temperature, make the chocolate ganache.

If the ganache is lumpy or matte looking after mixing for a minute, place back in the microwave for an additional 30 seconds.

Pour the ganache over the cheesecake and spread evenly.

Once the chocolate has been spread, sprinkle the remaining Butterfinger crumbs evenly across the chocolate.

Cover the cheesecake, and place in the refrigerator for at least 3 hours.

Once chilled, take out and cut into 16 squares. Serve and enjoy.