Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

1. 1

   For the crust: set oven to 325u00b0F.

2. 2

   In a food processor blend the wafers, sugar and cinnamon to fine crumbs.

3. 3

   Add in melted butter and blend with on/off turns.

4. 4

   Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).

5. 5

   Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.

6. 6

   For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.

7. 7

   Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.

8. 8

   Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.

9. 9

   Using a spatula fold into peanut butter mixture in three or four additions.

10. 10

    Spoon into prepared cooled crust.

11. 11

    For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.

12. 12

    Add in the chopped chocolate; whisk until melted and smooth.

13. 13

    Whisk in 1 teaspoon vanilla; cool for 6 minutes.

14. 14

    Spread topping evenly over the filling.

15. 15

    Refrigerate cake until cold (about 5 hours, longer is better!).

16. 16

    Serve cake chilled and keep refrigerated.

* Per serving · 4 servings · Values may vary.