Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of a mini muffin tin and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.