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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
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.
How to Make Cheesecake in 13x9-inch PanIncrease Oreo Baking Crumbs to 1-1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13x9-inch pan. Double all remaining ingredients; use to prepare cheesecake filling as directed.