1 c. chocolate cookie crumbs
1/4 c. butter, melted
2 (4 oz.) pkgs. Baker's German sweet chocolate
1/3 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (12 oz.) tub Cool Whip, thawed

Combine crumbs and butter; press firmly into 9" square pan. In double boiler, melt chocolate and milk over low heat, stirring until chocolate is melted. Whisk in cream cheese until smooth. Cool 5 minutes; fold in 3 1/2 cups Cool Whip. Spread over crumbs. Spread remaining Cool Whip over chocolate. Freeze until firm (about 2 hours). Garnish as desired; cut into bars.