No-Bake Peanut Butter Cheesecake

By tjanddj

Preparation

Step 1

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