Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
Place 1 cake layer on plate; spread with cream cheese mixture. Top with cookie crumbs and remaining cake layer.
Spread top with chocolate glaze; let stand 10 min. or until firm. Decorate with icing. Keep refrigerated.
