Chocolate & Peanut Butter Mousse Cheesecake

By suewaynes

Ingredients

• Mousse Layers:
• 1-1/2 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 1/4 cup creamy peanut butter
• 5 oz. cream cheese, softened
• 2 Tbsp. butter, softened
• 1-1/4 cups confectioners' sugar
• 1-1/4 cups heavy cream, whipped, divided
• 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 cream
• 1 tsp. vanilla extract
• Shaved chocolate, optional

Preparation

Step 1

1. In a bowl, combine wafer crumbs and butter. Press onto bottom of a greased 9-in. springform pan. In a bowl, beat the peanut butter, cream cheese and butter until smooth. Add confectioners; sugar; beat until smooth. With a spatula, fold in 1-1/4 cups whipped cream; spread over the crust.
2. Place bittersweet and milk chocolates in a bowl. In small saucepan, bring sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionaly. Gently fold in remaining whipped cream. Spread over peanut butter layer; cover and freeze for 2 hours or until firm.
3. For ganache, place chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to reach spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set. With knife, loosen cheesecake from pan; remove rim. Top with chocolate if desired.