Peanut Butter and chocolate mousse pie

Ingredients:

For the Crust:

• 1/2 pack of Oreo cookies crushed
• 1/4 cup butter, melted

For the peanut butter mousse:

• 3/4 cup creamy peanut butter
• 4 oz cream cheese, at room temperature
• 1 tsp vanilla
• 3 Tbs milk
• 1/2 cup powdered sugar, sifted
• 2/3 cup heavy whipping cream, very cold

For the chocolate mousse:

• 1 1/4 cup heavy cream
• 6 oz semi sweet chocolate
• 1/2 tsp gelatin
• 2 Tbs butter

Instructions:

For the crust:

• Crush or chop the Oreos in a food processor until they are finely ground.  Add melted butter, and press into the bottom and sides  of an 8 inch sping-form pan.  Set aside or refrigerate until the peanut butter mousse is ready.

For the peanut butter mousse:

• Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl. Beat by with an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside.
• Place whipping cream into a separate mixing bowl. Beat until whipped cream holds stiff peaks.
• Gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause the whipped cream to deflate so use a light hand! Scrap the mousse into the bottom of the prepared cookie crust and smooth it out.  Refrigerate until the chocolate mousse is ready.

For the chocolate mousse:

• Melt butter and chocolate in a double boiler.
• Allow to cool to just above body temperature.
• Mix 1/4 cup cream with gelatin and let set to bloom for 10 minutes.
• Stir the cream and gelatin mixture into the melted chocolate.
• Whip the remaining 1 cup of heavy cream until stiff peaks form.
• Fold the heavy cream into the chocolate mixture.
• Scrap the mousse into the cookie crust on top of the peanut butter mousse.  Smooth the top with a spatula.
• Server with chocolate curls and whipped cream.