PEANUT BUTTER MOUSSE CAKE

l 9-oz. pkg. chocolate wafer cookies
l/2 cup sugar
l tsp. ground cinnamon
l-l/4 sticks butter, melted
Filling: l l8 oz. jar creamy peanut butter (2 cups)
2 8-oz. pkgs. cream cheese, room temp.
2 cups powdered sugar
2 tbsps. vanilla extract
2 cups chilled whipping cream
Topping:
l/2 cup whipping cream
l/4 cup sugar
l tbsps. instant espresso powder
6 ozs. bittersweet or semisweet chocolate coarsely chopped
l tsp. vanilla
For crust: heat oven 325. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mix onto bottom and up sides of l0″ dia. springform pan. Bake until crust starts to puff and arkens slightly about l5 mins. Cool.
For filling: Using electrix mixer beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tbsps. vanilla and beat until well blended. Using clean dry beaters beat 2 cups whipping cream in med. bowl until stiff peaks form, fold into peanut butter mix in 4 additional Spoon filling into prepared crust.
For topping: Combine l/2 cup cream, l/4 cup sugar and espresso powder in heavy med saucepan. Stir over med heat until espresso powder and sugar dissolve and mix cojmes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in l tsp. vanilla. Cool topping 5 mins. Spread topping evenly over filling. Refrigerate cake until cold about 4 hrs. (Can be prepared 2 days ahead. Cover cake and keep refrigerated. Serve cake chilled. Serves l6 Bon Appetit March 2000