Ingredients
1-1/2 cups chocolate wafer crumbs (about 24 wafers)1/4 cup butter, meltedMOUSSE LAYERS:1-1/4 cups heavy whipping cream5 ounces cream cheese, softened2 tablespoons butter, softened3/4 cup creamy peanut butter1-1/4 cups confectioners’ sugar5 ounces bittersweet chocolate, chopped1 milk chocolate candy bar (3-1/2 ounces), chopped1/3 cup sugar1/4 cup 2% milk1 teaspoon vanilla extractGANACHE:6 ounces bittersweet chocolate, chopped2/3 cup heavy whipping cream1 teaspoon vanilla extract
Preparation
Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan.
In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.
Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
