Instructions

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the inside. Set aside.
• Make the crust: Finely grind 20 Oreos (with filling) in a food processor. Add 1/4 cup melted butter and pulse until evenly combined. Press the Oreo crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake 5 minutes. Cool the crust on a wire rack while you make the mousse.
• Prepare the chocolate base: Place 1 pound semi‑sweet chocolate (broken into pieces), 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a heatproof bowl.
• Heat 1 cup heavy cream until it just begins to simmer (microwave or small saucepan). Pour the hot cream over the chocolate. Let sit 30 seconds, then stir until the chocolate is completely melted and the mixture is smooth. Transfer to a large bowl and cool to room temperature, stirring occasionally. (You may refrigerate briefly to speed cooling, but do not add the eggs until the mixture is at room temperature.)
• Once the chocolate mixture is at room temperature, whisk in 2 whole pasteurized eggs until fully incorporated.
• Whip the folding cream: In a separate bowl, beat the remaining 1 cup heavy cream with 1 tablespoon sugar on medium‑high speed until soft peaks form. Set aside.
• Whip the egg whites: In another clean bowl, whip 4 pasteurized egg whites to soft peaks.
• Lighten and combine: Stir a few spoonfuls of the whipped egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites until mostly incorporated. Fold in the whipped cream from step 6 until the mousse is uniform in texture.
• Assemble and chill: Pour the chocolate mousse over the cooled Oreo crust and smooth the top. Cover and refrigerate for at least 8 hours (24 hours is best) until firmly set.
• Make the peanut butter whipped cream: When the mousse is set (or just before serving), beat 1 1/2 cups heavy cream with 1/2 cup smooth peanut butter, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract at medium‑high speed until soft peaks form. Spread or pipe this peanut butter whipped cream evenly over the set chocolate mousse.
• Make the chocolate drizzle: Melt 3 oz. semi‑sweet Baker’s chocolate (chopped) with 1/2 teaspoon vegetable oil in 30‑second microwave intervals, stirring between intervals, until smooth.
• Garnish and serve: Drizzle the melted chocolate over the peanut butter layer (use a piping bag or a small plastic bag with a corner cut off, or a spoon). Sprinkle with 2–3 crushed Oreos and garnish with raspberries or strawberries if desired. Return to the refrigerator briefly if needed to set the drizzle before slicing and serving.