Chocolate & Peanut Butter Mousse Cheesecake – Joseph Hietpas & Sidney Adam

Ingredients:

1 ½ cups chocolate wafer crumbs (about 24 wafers)

¼ cup butter, melted

Mousse Layers

1 ¼ cups heavy whipping cream

¾ cup creamy peanut butter

5 oz. cream cheese, softened

2 T. butter, softened

1 ¼ cups confectioners’ sugar

5 oz. bittersweet chocolate, chopped

1 milk chocolate candy bar ( 3 ½ oz.), chopped

1/3 cup sugar

¼ cup milk

1 tsp. vanilla

Ganache

6 oz. bittersweet chocolate, chopped

2/3 cup heavy whipping cream

1 tsp vanilla extract

Directions:

1.     In a small bowl, mix wafer crumbs and butter. Press onto bottom of a greased 9 in. springform pan.

2.     In another bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.

3.     Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly. 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.

4.     For ganache, place chocolate in a small bowl. In a small sauce pan, 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 the cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.