Spray bottom only of 9x13-inch (22x33 cm) pan with cooking spray.
In large bowl, stir cookie base and topping ingredients until soft dough forms.
Shape six 1-inch (2.5 cm) balls of dough.
On ungreased baking sheet, place balls 2-inches (5 cm) apart; flatten in crisscross pattern with fork.
Press remaining dough in pan.
Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
Cool 10 minutes.
Reserve cookies for topping.
In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
Spread evenly over bars.
Refrigerate until firm, about 30 minutes.
In medium bowl, beat cream cheese, peanut butter, icing sugar and whipping cream with electric mixer on low speed until blended.
Beat on high speed about 2 minutes or until light and fluffy.
Spread over chocolate layer.
Crush reserved baked cookies; sprinkle over cream cheese layer.