Ingredients:

  • 30 Oreo Cookies (standard)
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream, cold
  • 4 oz semi-sweet chocolate (60% cacao), finely chopped
  • 0.5 cup heavy whipping cream
  • 1 tbsp light corn syrup

Instructions:

  1. Pulse the Oreos in a food processor until they resemble fine, dark sand.
  2. Mix crumbs with 5 tbsp unsalted butter and 1/4 tsp fine sea salt until the mixture feels like wet sand.
  3. Press the Oreo mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake at 350°F (180°C) for 8-10 minutes until fragrant and set. Cool completely.
  5. In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla until completely smooth and pale.
  6. In a separate chilled bowl, whip 1.5 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture in thirds to maintain aeration.
  7. Spread the mousse over the cooled crust using an offset spatula. Smooth the top and refrigerate.
  8. Heat 0.5 cup heavy cream until just simmering. Pour over chopped chocolate and corn syrup. Let sit for 5 minutes, then stir gently until a high-gloss ganache forms.
  9. Pour the ganache over the mousse cake and chill the entire cake for at least 4 hours before serving.