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

Transfer the cookie crumbs to a medium-sized bowl, and add sugar and melted butter. Mix until well 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, cream cheese, vanilla extract, and powdered sugar until smooth.

Fold in the thawed Cool Whip and chopped Butterfingers.

Pour the filling into the crust and spread evenly. Top with remaining chopped Butterfingers and drizzle hot fudge over the top.

Cover lightly with plastic wrap and refrigerate for at least 2 hours before serving.