CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

1 1/2 cups chocolate wafer crumbs (about 24 wafers)

1/4 cup butter, melted

MOUSSE LAYERS

1 1/4 cups heavy whipping cream

3/4 cup creamy peanut butter

5-oz cream cheese, softened

2 tbsp butter, softened

1 1/4 cups confectioners' sugar

5-oz bittersweet chocolate, chopped

1 milk chocolate candy bar (3 1/2-oz), chopped

1/3 cup sugar

1/4 cup 2% milk

1 tsp vanilla extract

GANACHE

6-oz bittersweet chocolate, chopped

2/3 cup heavy whipping cream

1 tsp vanilla extract

To make crust:

In a small bowl, mix wafer crumbs and 1/4 cup melted butter. Press onto bottom of a greased 9-inch springform pan.

To make mousse layers

In another 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 chocolate in a small bowl. In a small saucepan, combine sugar and milk, bring just to a boil while stirring constantly. Pour over the 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.

To make ganache

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over the chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over the cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Yield: 16 servings

TOH photo 2012