Rocky Road No-Bake Cheesecake

• 1 14 cups Oreo cookie crumbs
• 14 cup butter, melted
• 3 squares baker's semisweet chocolate, divided
• 2 (250 g) packagesphiladelphia brick cream cheese, softened
• 13 cup sugar
• 14 cup milk
• 2 cups Cool Whip Topping, thawed
• 34 cup miniature marshmallow
• 116 cup peanuts or 116 cup pecans or 116 cup walnuts, chopped

1. Mix crumbs and butter in 9-inch pie plate.
2. Press firmly onto bottom and up side of pie plate to form crust.
3. Microwave 1 of the chocolate squares in small microwaveable bowl on medium 1 minute; stir until chocolate is completely melted.
4. Set aside.
5. Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended.
6. Add melted chocolate; mix well.
7. Gently stir in whipped topping, marshmallows and peanuts.
8. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture.
9. Spoon into crust.
10. Refrigerate 4 hours or until set.
11. Store leftover pie in refrigerator.

cookie crumbs, butter, chocolate, cream cheese, sugar, milk, topping, marshmallow, peanuts

Taken from www.food.com/recipe/rocky-road-no-bake-cheesecake-414619 (may not work)