This is a rich and delicious no bake cheesecake that is easy to make, looks great, and goes over really well!
BASE
1 1/2 cups Oreo crumbs
1/4 cup butter; melted
MIDDLE AND TOP
1 cup peanut butter
1 cup sugar
2 cups cream cheese; softened
4 toblerone bars
1.5 cups Cool Whip
Mix Oreo crumbs and butter and press into 9″ spring form pan and refrigerate for 10 minutes.
Beat cream cheese, peanut butter, and sugar with electric mixer.
Chop 1.5 Toblerone bars and stir into the cream cheese mixture
Stir in 1 cup of the Cool Whip and spread over crust. Refrigerate for 3 hours.
Microwave remaining 1/2 cup of Cool whip and 1 Toberlone bar and drizzle over the top of the refrigerated cheesecake.
Break remaining FULL Toblerone bar into its 12 sections and spread evenly around the top edge of the cake.
Chop the remaining 1/2 Toberlone bar and sprinkle over top of the chocolate drizzle.
Refrigerate until serving.
Original recipe makes 8 Servings