Chocolate Peanut Butter Torte

adapted from Annies-Eats.com. prep and cook times do NOT include refrigeration time, plan ahead for this one!

• Ready In: 40 mins
• Serves: 12

Ingredients

• crust

• 32  Oreo cookies, crushed
• 5  tablespoons butter, melted
• 1  pinch salt

• crunch

• 1 1⁄4 cups peanuts, divided
• 1⁄2 cup  mini chocolate chip
• 2  teaspoons sugar
• 1⁄4 teaspoon cinnamon
• 1  pinch nutmeg
• 1⁄2 teaspoon  espresso powder

• filling

• 2  cups heavy cream
• 12  ounces cream cheese, room temp
• 1 1⁄2 cups peanut butter (smooth, not natural)
• 1 1⁄4 cups powdered sugar, divided
• 3  tablespoons milk

• topping

• 1⁄3 cup heavy cream
• 4  ounces dark chocolate

Directions

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