Chocolate & Peanut Butter Mousse Cheesecake Serving Size - 15 Prepared By - DnD Recipe Rating * * * * *
			30 oreo cookies 6 tablespoons butter, melted Dash of salt MOUSSE LAYERS: 1-1/4 cups heavy whipping cream 3/4 cup creamy peanut butter 5 ounces cream cheese, softened 2 tablespoons butter, softened 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 GANACHE: 6 ounces bittersweet chocolate, chopped 2/3 cup heavy whipping cream 1 teaspoon vanilla extract
			Preheat oven to 325°F. Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. In a bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer. Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly. 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. FOR THE 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