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1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2
Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
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3
In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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4
Bake at 325u00b0 for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
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5
For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved.
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6
Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
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7
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan.
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8
For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.
