Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.