Combine the butter and the chocolate graham cracker crumbs. Press into a pie dish and bake for 10 minutes, until set.
6 ounce White Chocolate (finely chopped) 1/2 cup Creamy Natural or Sugar Free Peanut Butter (room temperature and soft)
For the Peanut Butter-White Chocolate Mousse: Heat white chocolate over a double boiler until smooth. Add the peanut butter and fold together.
1 cup Whipping Cream 1 teaspoon Cinnamon 3 tablespoons Sugar
Whip cream, sugar, and cinnamon until peaks form, then fold in the white chocolate-peanut butter mixture. Spoon into the par-baked crust and chill 2 hours.
2 cups Chocolate 1 pint Heavy Cream Flaky Sea Salt (to garnish)
For Assembly: Melt chocolate in a double boiler, and then stir in the cream until completely smooth. Spread over the white chocolate-peanut butter mousse and chill to set, about 30 minutes. Garnish with the flaky sea salt.