Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies.

Stir to mix completely, then press evenly into the bottom and up the sides of a 9" pie plate. Chill in the refrigerator for 30 minutes.

In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes). Place bowl in the refrigerator until ready to use.

In a large bowl with a hand mixer or the same bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth.

Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth.

Add the vanilla extract and continue beating until smooth. Scrape down the sides as necessary.

Turn off the mixer and gently fold in the cold whipped cream with a large spatula until everything is combined.

Pour in the chopped Butterfingers and mix again with the spatula until evenly dispersed.

Pour the filling onto the prepared crust and spread evenly with the spatula.

Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight).

Once pie is chilled, make the whipped topping. In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes).

Spread whipped topping evenly over the chilled pie. Top with additional crushed Butterfingers, if desired.

Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.