Mix all base ingredients together. Use approximately 1 cup of the mixture for the base. Press in bottom of a 9" x 13" baking dish. Keep remainder for topping. With electric mixer, cream the sugar, cream cheese and peanut butter in a large bowl, then add vanilla and blend in eggs, one at a time, at high speed. Fold in Cool Whip with a spatula, then spread over the base. Drizzle hot fudge sauce over top. Put knife through diagonally. Sprinkle remaining crumbs on top. Freeze cake. Remove from freezer 1/2 hour before serving. May be refrozen. Serve covered in 1/2 cup hot fudge sundae sauce.