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1
For the crust: set oven to 325u00b0F.
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2
In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
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3
Add in melted butter and blend with on/off turns.
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4
Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
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5
Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
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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.
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7
Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
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8
Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
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9
Using a spatula fold into peanut butter mixture in three or four additions.
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10
Spoon into prepared cooled crust.
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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.
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12
Add in the chopped chocolate; whisk until melted and smooth.
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13
Whisk in 1 teaspoon vanilla; cool for 6 minutes.
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14
Spread topping evenly over the filling.
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15
Refrigerate cake until cold (about 5 hours, longer is better!).
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16
Serve cake chilled and keep refrigerated.
