Chocolate Peanut Butter Mousse Pie

For the crust:

• 2 cups Oreo cookies, creme removed, finely crushed

• ½ cup unsalted butter, melted

• ½ cup granulated sugar

For the filling:

• 8 oz block cream cheese, softened

• ¾ cup powdered sugar

• 1 cup creamy peanut butter

• 1 cup heavy whipping cream

• 2 teaspoons vanilla extract

• ½ teaspoon salt

For the topping:

• 4 oz semisweet chocolate, finely chopped

• ½ cup heavy whipping cream

• ½ cup crushed dry roasted peanuts, optional

1. Preheat oven to 350℉. 

2. Make the crust: In a large bowl, combine the Oreo crumbs, butter, and sugar. Mix well. Pour the crumbs into a springform pan. Press tightly along the bottom and sides.

3. Bake the crust in the oven for 12-15 minutes or until set. Remove from the oven and cool completely. If needed, use a silicone spatula to press the crust against the pan while still hot.

4. Make the filling: In a medium bowl, combine heavy cream and vanilla. Use a hand mixer on medium-high speed and whip until stiff peaks form. Set aside.

5. Add cream cheese, powdered sugar, and salt to a large bowl. Whip on medium speed with a hand mixer until light and fluffy. Add peanut butter and whip again. Fold in the whipped cream.

6. Pour the batter into the pie crust and smooth with a spatula. Chill in the refrigerator, uncovered, for 6 hours.

7. Make the topping: Place chocolate into a spouted bowl. Warm heavy cream over the stove on medium-low heat until simmering.

8. Pour cream over chocolate and let sit for 3 minutes until chocolate has softened. Use a silicone spatula to mix until fully combined and smooth.

9. Pour ganache over the pie. Evenly spread over the top and sprinkle with crushed peanuts. Chill for 30 minutes, or until ganache has set. Slice and serve. Enjoy!