Peanut Butter and Chocolate Mousse Torte

• 1 1/2 cup peanut butter filled oreo cookies, finely crushed
• 6 tbsp unsalted butter, melted
• 2 1/2 cup cold heavy whipping cream, divided use between mousses
• 5 oz cream che ed se, at room temperatire
• 2 tbsp salted butter, at room temperature
• 1 1/4 cup confectioner's sugar
• 3/4 cup Creamy peanut butter
• 1 1/3 cup semi sweet chocolate chips
• 1/3 cup heavy cream
• 1/2 cup semi sweet chocolate chips
• 1/4 tsp vanilla extract

1. Spray a 9 inch sprinform pan with bakers spray
2. Combine cookie crumbs and melted butter until well moistened
3. Press onto bottom and sides of springform pan.
4. Freeze while preparing filling
5. MAKE PEANUT BUTTER MOUSSE
6. In a large bowl beat cream cheese and butter until smooth
7. Add confectioner's sugar and peanut butter and beat in, set aside
8. In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks
9. Fold 1 cup of this whipped cream into peanut butter mixture to lighten it, then fold in another 1 1/2 of the Whipped cream.
10. Return remaining whipped cream to refrigerator to keep cold
11. Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse
12. MAKE CHOCOLATE MOUSSE LAYER
13. Melt chocolate until smooth either in the microwave or over a double boiler.
14. Cool to room temperature about 15 to 20 minutes
15. Remove reserved whipped cream from refigerator and if it has deflated beat it a few seconds to revive its shape then fold about 1 cup of it into the chocolate to lighten it
16. Add this mixture to the remaining whipped cream and fold together until uniform in color
17. Remove pan from freezer and add chocolate mousse on top of peanut butter mousse.
18. Smooth top.
19. Cover and refrigerate at least 6 hours
20. MAKE CHOCOLATE GLAZE
21. Heat cream just until hot, pour over chocolate in a bowl.
22. Let sit 1 minute and then stir until smooth, stir in vanilla.
23. Allow to cool 15 minutes.
24. Remove sides of sprinform pan by running a thin knife around edges of mousse and release sides of pan.pour chocolate over top of torte
25. Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick.
26. Refigerate at least 1 hour before slicing.

peanut butter, unsalted butter, cold heavy whipping cream, cream che, butter, sugar, peanut butter, semi sweet chocolate chips, heavy cream, semi sweet chocolate chips, vanilla

Taken from cookpad.com/us/recipes/358578-peanut-butter-and-chocolate-mousse-torte (may not work)