Spray a 9 inch sprinform pan with bakers spray
Combine cookie crumbs and melted butter until well moistened
Press onto bottom and sides of springform pan. Freeze while preparing filling
MAKE PEANUT BUTTER MOUSSE
In a large bowl beat cream cheese and butter until smooth
Add confectioner's sugar and peanut butter and beat in, set aside
In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks
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. Return remaining whipped cream to refrigerator to keep cold
Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse
MAKE CHOCOLATE MOUSSE LAYER
Melt chocolate until smooth either in the microwave or over a double boiler. Cool to room temperature about 15 to 20 minutes
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
Add this mixture to the remaining whipped cream and fold together until uniform in color
Remove pan from freezer and add chocolate mousse on top of peanut butter mousse. Smooth top. Cover and refrigerate at least 6 hours
MAKE CHOCOLATE GLAZE
Heat cream just until hot, pour over chocolate in a bowl. Let sit 1 minute and then stir until smooth, stir in vanilla. Allow to cool 15 minutes.
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
Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick. Refigerate at least 1 hour before slicing.
