Butterfinger No Bake Peanut Butter Cheesecake

A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!

Ingredients 1 refrigerated Pillsbury pie crust 1 package cream cheese, softened (8 oz.) 1 can sweetened condensed milk (14 oz.) 1/2  cup sour cream 1/2  cup  plain Chobani Greek Yogurt 3/4 cup peanut butter 2 1/2 cups Cool Whip, divided 1 1/2 crushed Butterfinger bars Directions Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter. Gently unroll the pie crust and place in a 9 inch pie plate. Press firmly into the bottom. Crimp the edges. Use a fork to prick the bottom of the crust very well. Bake at 450* for 8-10 minutes. Cool completely. In a mixing bowl, beat the cream cheese. Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy. Remove 2 cups of batter and set aside. Add the peanut butter and beat again. Spoon into the bottom of the cool pie crust. Fold 2 cups of Cool Whip into the saved cream cheese mixture. Spoon on top of the peanut butter layer. Refrigerate at least 2-3 hours to set. Cover the top of the pie with the crushed Butterfinger bars. Decorate the edges of the pie with the remaining Cool Whip. Keep refrigerated.