one of my personal favorites
1-1/4 cups chocolate Baking Crumbs
1/4 cup butter, melted
2 pkg. (250 g each) Cream Cheese, softened
1 cup 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 firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
2 BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blended. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours.
3 MICROWAVE remaining 1/2 cup whipped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerate until ready to serve.