Chocolate Peanut Butter Torte

Chocolate Peanut Butter Torte

Crust:
32 Oreo cookies, processed into crumbs
1/3 cup butter, melted

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Combine cookie crumbs with melted butter. Press into sides and bottom of pan. Freeze crust for 10 minutes. Then bake for 10 minutes. Cool completely before filling.

Filling:
2 cups heavy cream
1 ¼ cups powdered sugar
12 ounces cream cheese, room temperature
1 ½ cups creamy peanut butter
2 tablespoons whole milk
½ cup mini chocolate chips
¾ cup unsalted peanuts, chopped

Whip heavy cream until it holds medium peaks. Beat in ¼ cup powdered sugar and whip until cream holds medium-firm peaks. Place in separate bowl and refrigerate until needed.

Now beat cream cheese with remaining 1 cup of powdered sugar until smooth. Beat in peanut butter and whole milk until combined.

Using a large rubber spatula, gently fold in ¼ of the whipped cream to lighten the mousse. Next stir in the chopped peanuts and mini chocolate chips. Fold in remaining whipped cream. Place mousse in crust and refrigerate at least 4 hours.