Ingredients

Instructions

  1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
  2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.
  3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
  4. Spoon over crust, and refrigerate 3 hours.
  5. Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
  6. Pour glaze over cake and refrigerate until ready to serve.