Toblerone Cheesecake

1-1/4 cups OREO Baking Crumbs

1/4 cup butter, melted

2 pkg. (250 g each) PHILADELPHIA Cream Cheese, softened

1 cup KRAFT Smooth Peanut Butter

1 cup sugar

2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped, divided

1-1/2 cups thawed COOL WHIP Whipped Topping, divided
MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blended. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours.
MICROWAVE remaining 1/2 cup whipped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerate until ready to serve