In a food processor, crush the Oreo cookies until they are fine crumbs.

Transfer the cookie crumbs to a medium bowl, add sugar and melted butter, and mix until combined.

Press the mixture into a 9-inch pie dish to form the crust and set aside.

In a large bowl, beat together peanut butter, softened cream cheese, vanilla, and powdered sugar until smooth.

Fold in the thawed Cool Whip and chopped Butterfingers. Mix well.

Pour the filling into the prepared crust, top with remaining Butterfingers, and drizzle with warm hot fudge.

Cover and freeze the pie for at least 2 hours before serving.