Combine cookie crumbs and melted butter until well moistened

Press onto bottom and sides of springform pan. Freeze while preparing filling

In a large bowl beat cream cheese and butter until smooth

Add confectioner's sugar and peanut butter and beat in, set aside

In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks

Fold 1 cup of this whipped cream into peanut butter mixture to lighten it, then fold in another 1 1/2 of the Whipped cream. Return remaining whipped cream to refrigerator to keep cold

Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse

Melt chocolate until smooth either in the microwave or over a double boiler. Cool to room temperature about 15 to 20 minutes

Remove reserved whipped cream from refigerator and if it has deflated beat it a few seconds to revive its shape then fold about 1 cup of it into the chocolate to lighten it

Add this mixture to the remaining whipped cream and fold together until uniform in color

Remove pan from freezer and add chocolate mousse on top of peanut butter mousse. Smooth top. Cover and refrigerate at least 6 hours

Heat cream just until hot, pour over chocolate in a bowl. Let sit 1 minute and then stir until smooth, stir in vanilla. Allow to cool 15 minutes.

Remove sides of sprinform pan by running a thin knife around edges of mousse and release sides of pan.pour chocolate over top of torte

Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick. Refigerate at least 1 hour before slicing.