In a microwave safe bowl melt together the peanut butter chips with ½ cup cream. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool slightly.
In a medium size mixing bowl using an electric mixer whip together 2 ½ cups cream, cream cheese, marshmallow fluff and vanilla. Beat at medium speed until combined and beginning to thicken to soft peaks. Lower the speed of the mixer and whip in the melted peanut butter chips. Continue to whip until stiff peaks form.
To assemble: Arrange ½ of the cookies side by side on the bottom of an 8-inch springform pan. There will be gaps.
Spread ½ of the filling evenly over the cookies. Sprinkle with ½ of the crushed Butterfinger candy. Repeat.
Cover with plastic wrap and chill for 8 hours or overnight.
Remove outer ring, slice into wedges using a sharp knife.
Store leftovers chilled.