Pour crumbs into a medium bowl along with the melted butter and stir until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Refrigerate while you work on the filling.

In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.

Replace the whisk attachment with the paddle attachment. Place cream cheese and sugar in the mixing bowl, and beat on high until lightened and creamy. Stir in the vanilla. Add 1/3 of the whipped cream into the bowl and beat on high until smooth. Remove bowl from the mixer and fold in the remaining whipped cream.

Place half of the filling in a separate bowl. Fold the chopped Oreos evenly into one half of the filling. Pour Oreo filling on top of crust and spread evenly. Fold chopped Butterfingers into the remaining half of the filling, then pour on top of the Oreo filling layer, spreading evenly. Refrigerate for at least 4 hours, or overnight.

Just before serving, pipe extra whipped cream on the cheesecake and decorate with more Oreos or Butterfingers, if desired.