No-Bake Peanut Butter Cheesecake

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup Kraft Smooth Peanut Butter
• 1 cup sugar
• 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided

1. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2. Refrigerate 10 min.
3. Beat cream cheese, peanut butter and sugar with mixer until well blended.
4. Add half the chocolate; mix well.
5. Whisk in 1 cup Cool Whip.
6. Spoon over crust.
7. Refrigerate 3 hours.
8. Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.
9. ; cool slightly.
10. Pour over cheesecake.
11. Refrigerate until firm.
12. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

baking crumbs, butter, cream cheese, butter, sugar, chocolate, topping

Taken from www.kraftrecipes.com/recipes/no-bake-peanut-butter-cheesecake-95341.aspx (may not work)