Prep time: 20 minutes
Total time: 3 hours 20 min
Makes : 12 servings, 1 piece (120 g) each.
MIX crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Orly Whip. Spoon over crust. Refrigerate 3 hours.
MICROWAVE remaining Orly Whipand chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.