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INGREDIENTS
SERVINGS 12 UNITS US
1 1⁄4 cups Oreo cookie crumbs
1⁄4 cup butter, melted
2 (250 g) packages cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 (100 g) Toblerone chocolate bars, divided
1 1⁄2 cups thawed Cool Whip, divided (or other whipped topping)
DIRECTIONS
Mix crumbs and butter; press firmly onto bottom of 9-inch spring form pan. Refrigerate 10 minutes.
Beat cream cheese, peanut butter and sugar on medium speed until well blended.
Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
Spoon over crust, and refrigerate 3 hours.
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.
Pour glaze over cake and refrigerate until ready to serve
from food.com
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