1 (8 oz.) pkg. semi-sweet chocolate
1/2 c. water
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 (12 oz.) tub Cool Whip, thawed
1 (6 oz.) ready crust graham cracker crust

FILLING: 1 cup finely chopped cookies or chopped peanut butter chips.

Stir chocolate with water over low heat until melted; cool.

Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups whipped topping.

Spoon half the mixture into crust. Sprinkle with filling, pressing down gently. Spread remaining chocolate mixture carefully over filling. Chill 3 hours. Garnish with remaining whipped topping.