Instructions: Crust: Preheat the oven to 350 F, with a rack in the lower third. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered 9-inch pie pan, reaching up to but not over the rim. Bake until lightly browned, about 10 minutes. Cool the crust completely on a wire rack.

Filling: Beat the cream cheese and peanut butter with an electric mixer at medium speed until well blended. Add the confectioners sugar, butter and vanilla and continue beating until fluffy. Whip the cream until not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. (You can put it in the freezer, if youd like to speed it up.

Fudge Topping: Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently spread the topping over the cooled pie. Refrigerate until firm, about 3 hours. (This pie can be made 1 day ahead; cover it loosely with wax paper or plastic wrap and refrigerate.)

Cut the pie into wedges and serve cold.

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