No-Bake Chocolate Butterfinger Pie

Place the crushed cookies into a medium bowl and stir in the melted butter; press the crumbs into a buttered 9-inch deep-dish pie plate, placing the crust into the freezer while you make the pie filling.
In a deep mixing bowl, using an electric mixer, whip the whipping cream until stiff peaks form; set aside in the fridge to keep cool.
In another mixing bowl, continuing to use the electric mixer, slowly combine the milk with the cream cheese, adding the milk just a little at a time until it is fully incorporated into the cream cheese; and the peanut butter, mixing until smooth. Add the vanilla and powdered sugar, mixing again until well combined and smooth.
Using a spatula, fold the reserved whipped cream into the peanut butter/cream cheese mixture until nicely combined, then fold in the the crushed Butterfinger candy bars.
Spread the prepared pie filling into the chocolate crust and refrigerate at least 8 hours.
Just before serving, drizzle the pie with the warm melted peanut butter, and warm melted chocolate chips, as desired. Cut into slices and serve.