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1
for the crust: combine cookie crumbs, butter and salt until all mixed.
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2
press into the bottom and sides of a well greased 9 in springform pan.
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3
freeze10 minutes, then bake at 350 for 10 minutes.
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4
cool completely before filling.
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5
for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside.
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6
reserve other 1/4 cup for sprinkling on at the end.
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7
for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
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8
wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
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9
add peanut butter and milk, beat until smooth and combined- scraping down sides.
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10
fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
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11
fold in the remaining whipped cream with a spatula until combined.
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12
scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
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13
topping: heat cream to boiling.
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14
pour over chopped chocolate, let sit 1 minute and whisk until smooth.
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15
spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
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16
cut, serve, enjoy!
