Crush cookies in food processor until they are fine crumbs

Combine 2 1/2 cups of the crumbs with melted butter and mix well, I just whirl the butter in the food processor until combined.
Note, remaing crumbs can be stored in freezer for another use, on ice cream, decorating tops of cakes or any dessert for a couple of ideas besides just a crust.

Press crust in bottom and sides of springform pan. Freeze while making filling

Heat cream until hot but not boiling, pour over chocolate chips in a large bowl. Let sit one minute then stir until smooth. Refrigerate until completely cold at least 4 hours or over night

In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes

Heat some water in a skillet to a simmer, add bowl of gelatin and stir until clear and dissoved. Turn off heat but leave gelatin in warm water until ready to use

In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside

In another cold bowl beat cream to soft peaks

Add sugar and vanilla and beat until it holds its shape

Fold peanut mixtur into whipped cream in 3 additions until uniform in color

Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.

Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer

Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes

Heat a small skillet with simmering water and place bowl of gelatin in water, stirring until clear and dissolved. Turn off heat and let gelatin sit in warm water until ready to use

Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape

Spread over chovolate layer and refrigerate at least 6 hours or better, overnight

Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth