1 c. graham cracker crumbs
1/4 c. firmly packed light brown sugar
1/4 c. (1/2 stick) butter, melted
2 c. creamy peanut butter (18 oz. jar)
2 c. sugar
2 (8 oz.) cream cheese, room temperature
2 tbsp. (1/4 stick) butter, melted
2 tsp. vanilla
1 1/2 c. whipping cream
4 oz. semi-sweet chocolate
3 tbsp. plus 2 tsp. hot coffee

Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and halfway up the sides of a 9 inch springform pan.

Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipped cream into peanut butter mixture. Spoon into crust. Refrigerate for 6 hours.

Melt chocolate with coffee in double boiler over gently simmering water. Spread on top of filling. Refrigerate until firm. Serves 10-15.