Chocolate & Peanut Butter Mousse Cheesecake

• 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
• 1/4 cup butter, melted
• 1-1/4 cups heavy whipping cream
• 5 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 3/4 cup creamy peanut butter
• 1-1/4 cups confectioners' sugar
• 5 ounces bittersweet chocolate, chopped
• 1 milk chocolate candy bar (3-1/2 ounces), chopped
• 1/3 cup sugar
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

1. Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan.
2. In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.
3. Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.
4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

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Taken from www.tasteofhome.com/recipes/chocolate-peanut-butter-mousse-cheesecake/ (may not work)