CRUST:

1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. butter, melted

Combine and press into 9 inch pie pan. Bake at 350 degrees for 10 minutes. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. creamy peanut butter
1 c. sugar
1 1/2 c. heavy cream

Beat cream cheese and peanut butter until smooth. Add sugar and beat well. Whip cream until soft peaks form. Fold into peanut butter mixture. Mound into crust and chill 4 hours or overnight.

TOPPING:

1/2 c. heavy cream
6 oz. (1 c.) semi-sweet chocolate chips

Bring cream to boil and remove from heat. Stir in chocolate chips until smooth. Cool 15 to 20 minutes. Pour over pie and chill at least 30 minutes.