Cinnamon-Caramel Peanut Butter Tart

Directions

1. Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom. Bake until edges are lightly browned, 7-9 minutes. Cool on a wire rack.
2. In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), 25-30 minutes.
3. In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight.
4. Serve with sweetened whipped cream; sprinkle with peanuts.