Peanut Butter Icebox Cheesecake

Make the Oreo crust: Process the cookies and butter in a food processor until finely ground. Press cookie mixture into the bottom of a 6-inch springform pan. Refrigerate.

Make the peanut butter filling: Pour 1/4 cup heavy cream in a bowl. Add gelatin and let it stand until softened. Put the gelatin and cream mixture inside the microwave and heat for 45 seconds. Set aside.

In a bowl of an electric mixer fitted with a wire whip attachment, beat remaining cream and sugar until soft peaks form. Add cream cheese and beat until smooth. Stir in vanilla and salt and continue to beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and beat for another 2 minutes. Add peanut butter and beat until smooth. Stir in peanuts by hand.

Pour filling into cooled Oreo cookie crust. Cover with plastic wrap and chill.

To serve, remove sides of springform pan and cut cake into wedges. Drizzle each slice with chocolate sauce andcaramel sauce. Finish with a sprinkling of chocolate chips.