PB CHOCOLATE CHEESECAKE PIE

PEANUT BUTTER CHOCOLATE CHEESECAKE PIE

1 9" (6oz) prepared chocolate crumb crust
1/4 cup + 2 Tbsp unsalted peanuts, chopped, divided
2 Tbsp caramel topping , divided
1 2/3 cups (11 oz pkg) Peanut Butter and Milk Chocolate Morsels
1/4 cup milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups frozen whipped topping , thawed

Sprinkle 1/4 cup peanuts onto bottom of pie crust.
Drizzle with 1 Tbsp caramel topping

Combine morsels and milk in medium, uncovered microwave-safe bowl
Microwave on Med high for 45 seconds: Stir
Morsels may retain some of their shape. If necessary, microwave at an additional 10 to 15 second intervals, stirring until smooth.

Beat cream cheese and sugar in large mixer bowl until creamy.
Beat in chocolate mixture
Add whipped topping and stir vigorously until smooth
Spoon into prepared pie crust and swirl top
Sprinkle with remaining peanuts and drizzle with remaining caramel topping
Cover
Refrigerate at least 1 hour