For the Brownie Batter

Line an 8x8" square baking dish with parchment paper. Lightly spray with non-stick cooking spray.

Add the butter and chocolate to a medium sized skillet, or a double boiler, and melt over medium heat-- stirring often until they're melted completely and smooth. Add the chocolate to the bowl of a stand mixer. Add in the sugar and beat until evenly incorporated. Add the eggs and yolk, again beating until smooth.

Add in the salt and flour, beating just until completely incorporated into the batter. Transfer the batter into the baking dish, using a spatula to scrape out the bowl and then to gently smooth out the top of the batter.

For the Butterfinger CheesecakeWash and dry the mixing bowl and return it to the stand. Whip the cream cheese until it's completely smooth and fluffy. Mix in the sugar and egg yolks, just until the mixture's smooth and creamy. Set aside 1/4 cup of the chopped candy, and stir the rest into the cream cheese mixture.

Pour the cheesecake batter on top of the brownie batter. Drag a butter knife through the mixture slowly to create a marbled swirl. Bake at 350 degrees for 35 minutes, or until the edges are firm and the center is just set.

Remove the cooked brownies from the oven. Let them cool in the pan for 5-10 minutes before attempting to remove. Lift the cooling brownies out by the parchment paper and transfer them (still on the papeto a wire rack to finish cooling completely.

For the Peanut Butter Drizzle

In a small skillet over medium heat, melt the peanut butter. Whisk in the sugar, stirring until completely incorporated and smooth.

Cut the completely cooled cheesecake brownies into bars. Sprinkle the top of each bar with some of the chopped candy, then drizzle with the peanut butter glaze immediately before serving.