Frozen Chocolate-Peanut Butter Cheesecake

• 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1/4 cup milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan.
2. Cut remaining 10 cookies in half; arrange on bottom of pan.
3. Set aside.
4. Melt 2 oz.
5. chocolate as directed on package; set aside.
6. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
7. Add melted chocolate; beat until well blended.
8. Blend in milk.
9. Gently stir in whipped topping.
10. Spoon over cookie layer in pan.
11. Freeze 4 hours or until firm.
12. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use.
13. Remove cheesecake from freezer 15 min.
14. before serving; refrigerate until cheesecake can easily be cut.
15. Top with chocolate curls just before serving.
16. Store leftover cheesecake in freezer.

sandwich cookies, chocolate, philadelphia cream cheese, sugar, milk

Taken from www.kraftrecipes.com/recipes/frozen-chocolate-peanut-butter-cheesecake-95116.aspx (may not work)