Crush 4 of the Butterfinger bars, and set to the side.
In large bowl, and the cream cheese, and mix with a hand held mixer until it's nice and fluffy.
Add the Cool Whip along with the cream cheese, and 2 tbsp of sugar. Mix the ingredients with the hand held mixer, until well combined.
Sprinkle in the crushed Butterfinger bars, and fold in using a spatula.
Spoon out the mixture into the graham cracker pie crust, and even it out.
Crush the remaining Butterfinger bars, then sprinkle on top of the pie along with 1 tbsp of graham cracker crumbs.
Cover the pie, then place in the freezer for 1 hour.
Slice the pie, drizzle a little bit of chocolate syrup on each slice, and enjoy!