Chocolate Peanut Butter Torte

Recipe:

Crust:
30 Oreos, crushed
5 Tbsp butter, melted
small pinch of salt

Filling:
1 1/4 c salted peanuts, finely chopped and divided. (1/2 c for topping 3/4 c for filling)
1/2 c chocolate chips, chopped
2 tsp sugar
1/4 tsp cinnamon
dash of allspice or nutmeg
1 1/2 c heavy cream
1 c powdered sugar
8 oz cream cheese
1 1/4 c peanut butter
2 Tbsp milk

Topping:
1/2 c heavy cream
1/2 c chocolate chips


Preheat oven to 350 degrees. Combine Oreo crumbs, melted butter and salt together and press in the bottom and sides of a springform pan (a measuring cup works well to press up the sides). Freeze for 10 minutes and then bake for 10 minutes.


Mix 3/4 c chopped peanuts, chocolate chips (the original recipe called for mini choc. chips, but I just got regular and chopped them up), sugar, cinnamon, and allspice.


In a separate bowl whip 1 1/2 c of the cream until medium peaks form, then beat in 1/4 c powdered sugar. Refrigerate until needed.


Beat cream cheese with the remaining 3/4 cup of powdered sugar. Beat in peanut butter and 2 Tbsp milk. Mix well.
Stir in 1/4 of the whipped cream to lighten up the cream cheese mixture then stir in the crunchy peanut mix. Mix the remaining whipped cream and pour over the crust. Refrigerate for 4 hrs or overnight.


For the topping, boil 1/2 c cream and pour over 1/2 c chocolate chips, stir until smooth. Pour over torte and top with remaining peanuts. Chill for an hour.