No-Bake Peanut Butter Cheesecake

1. Stage

Combine the Oreo cookie crumbs and melted butter. Press the mixture onto the bottom of a greased 9-inch springform pan.

2. Stage

In a large bowl, beat the heavy cream until stiff peaks form. In another large bowl, beat the softened cream cheese, butter and creamy peanut butter until smooth. Beat in the confectioners’ sugar. Then, fold in half of the whipped cream. Spread the mousse evenly over the crust in the springform pan. Refrigerate it while preparing the next layer. Editor's Tip: If you like to cook with precise measurements, half of the whipped cream should measure 1-1/4 cups. The heavy cream doubles in volume when beaten, creating 2-1/2 cups total of whipped cream.

3. Stage

Place the chopped bittersweet and milk chocolates in a small bowl. In a small saucepan, combine the sugar and milk. Bring the mixture just to a boil, stirring constantly to dissolve the sugar. Pour the hot milk mixture over the chocolate. Stir with a whisk until smooth. Stir in the vanilla. Then, cool to room temperature, stirring occasionally. Fold in the remaining whipped cream. Spread the chocolate mousse evenly over the peanut butter mousse layer. Freeze for two hours, or until firm.

4. Stage

Place the chopped bittersweet chocolate in a small bowl. In a small saucepan, bring the heavy whipping cream just to a boil. Pour the hot cream over the chocolate, and whisk until smooth. Stir in the vanilla. Cool to room temperature, or until the ganache thickens to a spreading consistency. Stir occasionally. Editor’s Tip: You can put the chocolate ganache in the refrigerator to speed up the cooling process, but watch it carefully. You do not want it to set completely, because it won't be easy to spread.

5. Stage

Spread the ganache over the cheesecake. Refrigerate for one hour, or until set.

6. Stage

Carefully loosen the sides of the cake from the pan with a knife. Then, remove the rim from the pan. Editor’s Tip: Use our guide for how to cut a round cake to create picture-perfect slices.