Frozen Chocolate-Peanut Butter Cheesecake

1. 1

   Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan.

2. 2

   Cut remaining 10 cookies in half; arrange on bottom of pan.

3. 3

   Set aside.

4. 4

   Melt 2 oz.

5. 5

   chocolate as directed on package; set aside.

6. 6

   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

7. 7

   Add melted chocolate; beat until well blended.

8. 8

   Blend in milk.

9. 9

   Gently stir in whipped topping.

10. 10

    Spoon over cookie layer in pan.

11. 11

    Freeze 4 hours or until firm.

12. 12

    Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use.

13. 13

    Remove cheesecake from freezer 15 min.

14. 14

    before serving; refrigerate until cheesecake can easily be cut.

15. 15

    Top with chocolate curls just before serving.

16. 16

    Store leftover cheesecake in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.