Chowser, actually it was your Epicurious link that got me thinking along the lines of PB mousse instead of 2 cheesecake layers. Finding Katrina's recipe was good confirmation for proof of concept, but I agree that not all the ingredients are ones I'd use. Cool Whip is not my style, so I'll probably use the Epicurious mousse recipe since it looks less sweet (and recruit my husband to taste test!). I also wasn't convinced about using Oreos for the crust, so will probably just stick to a graham cracker crust plus crushed peanuts. I'll try and remember to take a photo or two for you and report back!

I finally found this recipe, which I think I'll adapt:
http://www.inkatrinaskitchen.com/2011...
I can use my usual Nigella chocolate cheesecake recipe and then add the PB mousse on top - should also make the dessert a bit lighter overall, which might be good.

The only reason I don't want to do a full on PB cream cheese mousse is that I actually don't like peanuts, so this way I can reserve some of the choc cheesecake for me!

Thanks again Chowhounders!

Thanks for your advice everyone. There seems to be 2 options - either chill the bottom layer as you said chowser, or partially baking the bottom layer before adding the top layer.

Gingershelley - very good point, I hadn't considered the weight of the layers. Maybe I should try to lighten the PB layer and make it more mousse-like?

Hi,

It is my husband's birthday on Friday and he would like a layered peanut butter chocolate cheesecake. I've searched the boards and found much cheesecake wisdom, but nothing specifically about making layered cheesecakes. Has anyone had any experience with this? I've made chocolate cheesecakes before, but never tried peanut butter.

I'm hoping to keep it fairly simple - nice thick graham cracker crust with crushed peanuts, a layer of dark chocolate cheesecake, a layer of peanut butter cheesecake and maybe some chocolate ganache over the top.

I was wondering if the cheesecake layers will stay separate if I pour them on top of each other? Or if I should pour one layer in, chill to firm up and then pour the next layer on before baking?

Thanks!