Chocolate Peanut Butter Torte

Crust:

25 Oreos, crushed

5 Tbsp butter, melted

small pinch of salt

Filling:

3/4 c salted peanuts, finely chopped 

1/2 c mini chocolate chips

2 tsp sugar

1/2 tsp espresso powder (instant coffee)

1/4 tsp cinnamon

dash of ground nutmeg

2 c heavy cream

1 1/4 c powdered sugar

12 oz cream cheese

1 1/2 c peanut butter

2 Tbsp milk

Topping:

1/2 c heavy cream

4 oz bittersweet chocolate, finely chopped

1/2 c salted peanuts, finely chopped

Recipe:

Butter a 9 in. springform pan and place it on a baking sheet. Combine the oreo crumbs and melted butter in a bowl and toss to moisten all of the crumbs. Press into the pan and slightly up the sides. Freeze the crust for 10 minutes. Preheat the oven to 350 F. Bake for 10 minutes, and then transfer to a wire rack and let cool completely. 

In another small bowl combine 1/2 c. chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon, and nutmeg. Set aside.

Whisk 2 c. of heavy cream until it holds medium peaks. Beat in 1/4 c. powdered sugar. Refrigerate cream mixture until needed.

Beat cream cheese with the remaining 1 c. of powdered sugar on medium speed until the cheese is smooth. Beat in peanut butter, milk, and 1/4 c. chopped peanuts until well combined. Gently stir in 1/4 of the whipped cream to lighten the mousse. Stir in the crunchy peanut/chocolate chip mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust. Refrigerate for at least 4 hours. Cover with plastic wrap once mousse has thickened. 

For the ganache, put the chopped chocolate in a heatproof bowl over simmering water. Leave the bowl over the water until the chocolate starts to melt. Remove bowl from water. Bring 1/2 c. of cream to a boil, and pour over chocolate. Stir together until blended and smooth. 

Pour the ganache over the torte and scatter chopped peanuts over the top. Chill to set, at least 20 minutes.