Crush 8 cookies; mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5 inch loaf pan.

Mix next four ingredients until well blended. Whisk in 3 cups Cool Whip. Spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust. Top evenly with chocolate mixture and remaining cream cheese mixture.

Freeze 4 hours or until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining cookies. Top dessert with remaining Cool Whip and cookies.