Peanut Butter Mousse Cake

• 2 cups Oreo cookie crumbs
• 1 cup chopped peanuts, separated
• 12 cup granulated sugar, separated
• 2 tablespoons butter, melted
• 2 cups heavy cream, separated
• 2 cups creamy peanut butter (18 oz jar)
• 2 (8 ounce) packages cream cheese, softened
• 2 cups powdered sugar
• 2 tablespoons vanilla
• 1 (6 ounce) package semisweet chocolate pieces

1. Heat oven to 350F
2. Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup granulated sugar and butter.
3. Press into ungreased 10" springform pan.
4. Bake at 350F for 15 min; cool.
5. Beat 1 3/4 cups heavy cream until stiff; set aside.
6. In mixing bowl, beat together peanut butter and cream cheese until smooth.
7. Stir in powdered sugar and vanilla, mixing well.
8. Fold in beaten whipping cream, adding in a quarter at a time.
9. Pour into cooled crust and refrigerate until set, about 2 hours
10. Combine remaining 1/4 cup granulated sugar and remaining 1/4 cup heavy cream in small heavy saucepan.
11. Stir over medium heat until sugar dissolves and mixture comes to a simmer.
12. Remove from heat and add chocolate pieces.
13. Stir until melted and smooth.
14. Cool 5 minute and spread evenly over filling.
15. Sprinkle with remaining 1/2 cup chopped peanuts to garnish.
16. Refrigerate until cold, about 4 hours Serve chilled.

cookie crumbs, peanuts, sugar, butter, heavy cream, peanut butter, cream cheese, powdered sugar, vanilla, chocolate

Taken from www.food.com/recipe/peanut-butter-mousse-cake-290956 (may not work)