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.
Kraft Kitchen Tips!
How to Soften Cream Cheese
Place unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec.
Even delicious desserts like this can be part of a balanced diet when consumed in appropriate portion sizes.
How to Make Cheesecake in 13x9-inch Pan
Increase 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.
Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, Kraft Light Smooth Peanut Butter and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Total fat 35 g
Saturated fat 17 g
Cholesterol 65 mg
Sodium 370 mg
Total carbohydrate 43 g
Dietary fibre 2 g
Sugars 33 g
Protein 8 g
Makes 12 servings, 1 piece (120 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.