Peanut Butterfinger Cream Pie

1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
1 package (8 oz.) cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (2.1 oz.) Butterfinger Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup Chocolate Flavor Syrup

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger.

Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate before serving. Makes 8 servings