1. Preheat oven to 325°F. In medium bowl, stir together cookie crumbs, peanuts, 3 tablespoons sugar and cinnamon. Add melted butter; stir until evenly moistened. Press evenly into bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until crust is firm. Cool.
2. In large bowl, beat peanut butter and cream cheese at low speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth. In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.
3. Place 1/3 cup cream, 3 tablespoons sugar and espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan and mixture reaches about 160°F., stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.