Southern Living, 2005
Makes 12-16 servings
18 chocolate wafers fine crush
2 tablespoons butter melt
16 chocolate wafers
1 1/2 cups semisweet chocolate chips
2 cups whipping cream
2 tablespoons butter
1 cup halved pecans toasted
1/2 cup butterscotch caramel topping
8 ounces softened cream cheese
1 cup creamy peanut butter
1 1/4 cups confectioners' sugar
PREP: 40 MIN/BAKE: 5 MIN/COOK: 5 MIN/CHILL: 8 HRS. 35 MIN.
Combine crushed chocolate cookies and melted butter. Press mixture on bottom of a 9-inch springform pan. Stand 16 cookies around edge of pan, slightly overlapping and pressing into crumb mixture on bottom ol pan.
Bake chocolate cookie crust at 350" for 5 minutes; cool.
Stir together morsels, 1/2 cup whipping cream, and 2 tablespoons butter in a small saucepan over medium-low heat, and cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small zip-top plastic bag (or squeeze bottle). Pour remaining chocolate mixture evenly over cookie crust in pan, and chill 30 minutes or until chocolate layer is firm.
Arrange pecans in an even layer on chocolate layer in pan. Spread butterscotch-caramel topping evenly over pecans, starting from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave this border; if not, the caramel will ooze out of the torte.)
Beat cream cheese, peanut butter, and confectioners sugar at medium-high speed with an electric mixer until well blended. Increase speed to high, and gradually add remaining 1 1/2 cups cream, beating 1 1/2 minutes or until mixture is thick and creamy,
Spread cream cheese mixture evenly over butterscotch-caramel layer. Snip a tiny hole in 1 corner of chocolate-filled zip-top plastic bag, and drizzle chocolate over mixture in pan. Cover and chill at least 8 hours or overnight.
Remove sides of pan just before serving; serve immediately.
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