MIX baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add Cool Whip; mix well.
SPREAD butterscotch topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
serving size = 1 piece (85 g)