Chocolate Mousse Torte with NUTTER BUTTER

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   ["Crust: Mix ingredients.", "Reserve 4 cups crumb mixture (or 1 cup mixture for trial recipe).", "Press remaining mixture firmly onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe).", "Refrigerate until ready to use.", "Chocolate Mousse: Place chocolate in large saucepan.", "Add 1-1/2 qt.", "of the whipping cream (or 1-1/2 cups of the whipping cream for trial recipe); cook on medium-low heat until chocolate is melted, stirring frequently.", "Remove from heat; cool slightly.", "Meanwhile, beat egg yolks and sugar in metal bowl with whisk until blended.", "Place bowl over saucepan of simmering water, making sure water does not touch bottom of bowl.", "Cook 5 min.", "or until eggs form ""ribbon,"" whisking constantly.", "Remove from heat; cool slightly.", "Fold into chocolate mixture.", "Beat remaining 1 qt.", "whipping cream (or remaining 1 cup whipping cream for trial recipe) with mixer until soft peaks form.", "Fold into chocolate mixture.", "Spread 3 cups Chocolate Mixture over each crust.", "Freeze 15 min.", "Refrigerate remaining mousse.", "NUTTER BUTTER Mousse: Mix ingredients; spread over tortes.", "Sprinkle with reserved crumb mixture.", "Freeze 15 min.", "Cover with remaining Chocolate Mousse; freeze 15 min.", "Ganache: Cook chocolate and whipping cream in saucepan on medium-low heat until chocolate is completely melted, stirring frequently.", "Cool slightly.", "Spread over tortes.", "Refrigerate at least 6 hours or up to 24 hours."]

* Per serving · 4 servings · Values may vary.