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In a food processor, pulse the Oreo cookies for several minutes until fine crumbs.
Add in melted butter and pulse until combined.
Press Oreo crumbs into the bottom and sides of a 9-inch pie plate.
Set in the freezer while you make the pie filling.
In a mixing bowl, beat cream cheese with sweetened condensed milk and peanut butter until smooth and creamy.
Fold in Cool Whip and all but 2 Tablespoons of the crushed Butterfinger candy.
Pour mixture into the prepared pie crust.
Sprinkle with remaining candy.
Cover with plastic wrap and refrigerate for at least 4 hours.
Slice and enjoy.