2 bars (100 g each) Toblerone chocolate, chopped and divided
1 1/2 cups thawed Cool Whip, divided
How to Make No Bake Toblerone Cheesecake
Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate for 10 minutes.
Beat cream cheese, peanut butter and sugar with an electric mixer on medium speed until well blended. Stir half of the chocolate into the cream cheese mixture. Gently stir in 1 cup of the Cool Whip. Spoon over the crust. Refrigerate for 3 hours.
Microwave the remaining 1/2 cup of Cool Whip and chocolate in a small microwaveable bowl on high for 1 minute. Cool slightly then pour over the cake. Refrigerate until ready to serve.
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