HEAT oven to 325°F. Spray 9- or 10-inch springform pan with baking spray. Dissolve coffee crystals in hot water in large bowl, stirring until blended. Add brownie mix, 1/2 cup peanut butter, oil, vanilla and eggs, mixing with heavy spoon or spatula just until well blended. Add dates, stirring until evenly distributed. Spoon into prepared pan.
BAKE 45 to 50 minutes or until top is crusty but center is still soft. Remove to wire rack to cool until pan is comfortable to the touch. Remove sides of springform pan.
WHIP cream, brown sugar and remaining 1/4 cup peanut butter in chilled bowl with chilled beaters until soft peaks form. Cut torte into wedges and serve warm or at room temperature with whipped cream mixture. Sprinkle lightly with chopped peanuts, if desired.