1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
2 pkgs Philadelphia creamcheese, softened
1 cup Kraft smooth peanut butter
1 cup sugar
2 bars 100g each toblerone
1 1/2 cups of thawed coolwhip topping
Mix crumbs and butter, press firmly in to bottom of 9 in springform pan. Refrigerate for 10 minutes. Beat cream cheese, peanut butter and sugar with electric mixer on medium speed until well-blended. Chop one bar of the chocolate and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours.
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