No-Bake Peanut Butter-TOBLERONE Cheesecake

By ctozzi

Ingredients

• 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

Details

Servings 12
Preparation time 20mins
Cooking time 200mins
Adapted from kraftcanada.com

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.