CRUST:

1 c. graham cracker crumbs
1/4 c. packed brown sugar
1/4 c. butter, melted
1/2 c. finely chopped peanuts

FILLING:

2 c. sugar
2 c. creamy peanut butter
2 pkg. (8 oz.) softened cream cheese
2 tbsp. butter, softened
2 tsp. vanilla extract
1 1/2 c. whipping cream, stiffly beaten

CHOCOLATE TOPPING:

4 oz. semi-sweet chocolate chips
3 tbsp. plus 2 tsp. hot coffee

Combine all crust ingredients. Press in bottom and halfway up sides of a 10 inch springform pan. Chill.

For Filling: Beat peanut butter, cream cheese, sugar, butter and vanilla in a large mixing bowl on high until smooth. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight.

For Topping: Melt chocolate chips with hot coffee. Spread over chilled torte. Refrigerate until firm, about 30 minutes.