Instructions: For crust: Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely. Refrigerate at least 1 hour.

Can be prepared 1 day ahead. Cut into wedges to serve.

Serves 8.
For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one.

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