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