10 ounces chocolate cookies (we used Oreos, 25-30 cookies)
In a food processor, pulse the cookies until a fine crumb. Blitz in the melted butter. Press the mixture into the bottom and up the sides of a 10-inch springform pan.
Melt the chocolate using our patented microwave method, being careful not to over melt (read: burn) it. Spread it onto the bottom of the pie crust. Scatter the sliced bananas in a single layer on top of the chocolate. Refrigerate while preparing the filling.
In the bowl of a stand mixer, whip the heavy cream until stiff peaks form. Transfer to a smaller bowl and put in the fridge while making the rest of the filling. Using the same stand mixer bowl with the paddle attachment, mix the cream cheese and peanut butter on medium speed until light and well blended. Scrap down the sides of the bowl with a rubber spatula. Add in the powdered sugar, sweetened condensed milk and vanilla extract and mix until smooth.
Stir (using a spoon) 1/3 of the whipped cream into the peanut butter mixture to lighten it and then fold in the remaining whipped cream being careful not to deflate the mousse. Pour the filling into the springform pan crust and drizzle the top with melted chocolate. Cover and refrigerate for 4-24 hours.
Serve cold and keep chilled and covered.