Preheat your oven to 350°F (175°C). In a food processor, crush the Oreo cookies and mix them with melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.

In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, sour cream, and peanut butter, mixing well.

Add the eggs one at a time, mixing on low until incorporated. Stir in the vanilla extract.

Gently fold in the crushed Butterfinger candy bars and pour the filling over the cooled crust.

Bake for 60 minutes until the edges are set. Let it cool in the oven.

Once cool, refrigerate for at least 4 hours or overnight.

Before serving, drizzle with peanut butter and sprinkle with reserved Butterfinger pieces.