Crust--1 1/4C chocolate cookie crumbs, 1/4C finely chopped unsalted roasted peanuts, 3T sugar, 1/2t ground cinnamon, 1/4C unsalted butter melted. Mousse--1 1/4C creamy peanut butter, 1(8oz.) pkg. cream cheese softened, 1 1/4C powdered sugar, 1T vanilla, 1 1/3C whipping cream. Topping--1/3C chipping cream, 3T sugar, 2t instant espresse coffee powder, 4 oz. semisweet chocolate chopped, 1/2t vanilla.
Heat oven to 325, in medium bowl stir together ingredients for crust, press into 9 inch springform pan, bake 10 min., cool. In large bowl beat peanut butter and cream cheese at low speed until blended, add powdered sugar and 1T vanilla, beat until smooth. In another large bowl beat 1 1/2C cream at medium-high to high speed until soft peaks form, fold into peanut butter mixture in three parts, pour into crust, place in frig. while preparing topping. Place 1/2C cream and coffee powder in small saucpan, heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan and mixture reaches about 160F, stirring occasionally. Remove from heat, add chocolate, let stand one minute, stir until smooth, stir in 1/2t vanill, cool 5 min. spread topping evenly over mousse filling, cover and refrigerate at least 4 hours.
Not a NESTLÉ®-tested recipe.