Instructions: Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan.

2 C creamy peanut butter
2 C sugar
2 8-oz packages cream cheese
2 T butter, melted
t t. vanilla extract
1 1/2 C heavy cream, whipped

In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours.

3/4 C semi-sweet chocolate pieces
3 T. butter
1/4 C sour cream
1/2 t. vanilla
1 1/2 C sifted powdered sugar

Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla.

Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm.

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