Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1 Tb. creamy peanut butter
1 Tb. cocoa powder
6Tb. (3/4 stick) unsalted butter, melted, cooled
For the filling:
6 oz. cream cheese, room temperature
2 1/2 cups creamy peanut butter
1 1/2 cup confectioners sugar
1 Tb. vanilla extract
3/4 cup chopped roasted unsalted peanuts
1 3/4 cup whipping cream, chilled
8 oz. good quality bittersweet chocolate, chopped
Extra peanuts and chocolate for topping (optional)
Preparation
To make the crust, preheat the oven to 300 degrees. In a medium bowl, mix all of the ingredients with fork. Press gently into the bottom and sides of a 9 inch pie pan, pressing to even it out. Bake for 6 minutes. Spread 2 oz. of the chocolate on the bottom of the crust and cool completely.
For the filling: beat together the cream cheese, peanut butter confectioners sugar and vanilla using a stand mixer for 2 minutes at medium speed. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture in three additions folding until it is uniform. Add the peanuts and chocolate and then spoon the mixture into the cooled crust. Sprinkle the top with chocolate and a few chopped peanuts, if desired. Refrigerate at least 2 hours before serving. Can be made one day ahead.
