Step 1: In a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, melted unsalted butter, granulated sugar, and a pinch of salt. Mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the refrigerator for at least 15-20 minutes.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the creamy peanut butter, powdered sugar, and vanilla extract. Beat until well combined and creamy. Gently fold in the thawed whipped topping (or fresh whipped cream) using a spatula. Carefully fold in about 1 1/4 cups of the chopped Butterfinger candy bars.
Step 3: Pour the peanut butter and Butterfinger filling into your chilled pie crust. Spread it evenly and smooth the top. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Step 4: Before serving, spread or pipe additional whipped topping over the pie. Sprinkle the remaining chopped Butterfinger candy over the top. If desired, prepare a chocolate drizzle and artfully drizzle it over the pie. Chill for another 10 minutes to allow the chocolate drizzle to set before slicing and serving.