For the Crust:

1. In a medium bowl, combine cookie crumbs, sugar, and butter.
2. Press into the bottom of a 9-inch springform pan.

For the Torte:

1. Preheat oven to 350°F.
2. In a large microwave-safe bowl, heat the chocolate chips at 30-second intervals until melted and smooth.
3. In a medium bowl, whisk together egg yolks, heavy cream, and vanilla.
4. Gradually whisk the egg mixture into the melted chocolate, being careful not to scramble the eggs.
5. Pour the mixture over the crust.
6. Place the springform pan on a baking sheet.
7. Bake for 40-50 minutes, or until center is almost set.
8. Remove to a wire rack to cool completely.
9. Run a knife around the edge to loosen, and release the springform pan edge.
10. Refrigerate for 3-4 hours, or until thoroughly chilled.
11. Meanwhile, prepare buttercream.

For the Buttercream:

1. In a large mixing bowl, combine butter, peanut butter, and enough powdered sugar to form a thick but spreadable frosting.
2. Whip until light and fluffy, about 3-5 minutes.
3. Pipe onto torte with a star tip.