Mix chocolate wafer crumbs, melted butter and sugar together in a bowl. Place into a 9 inch springform baking dish. Press on the bottom and sides to form a crust.

Place in fridge for 30 minutes.

Place room temperature cream cheese in a bowl and beat using a mixer for about 2-3 minutes until light and fluffy. Next add powdered sugar and vanilla extract and beat to combine.

In a separate bowl with a clean beater, whip cold heavy whipping cream until stiff peaks form. Add whipping cream and crushed Butterfinger pieces and gently fold to combine.

Add filling into crust and refrigerate for at least 4 hours, preferably overnight.

To make the spider web, melt milk chocolate chips in a microwave at 20 second intervals, while stirring in between. This should take about 40-60 seconds.

Place melted chocolate in a piping bag and pipe the chocolate to create the spider web. Sprinkle with additional crushed Butterfinger and it is ready to serve!