1 (9 inch) chocolate pie crust (recipe below)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla
1 (4 oz.) container prepared whipped topping
1 to 2 tsp. chocolate syrup

In large bowl of electric mixer, beat cream cheese until fluffy. Beat in sweetened condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping.

Turn into crust. Drizzle chocolate syrup over top of pie and gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers.

CHOCOLATE PIE CRUST:

2 1/3 c. chocolate wafer crumbs
5 tbsp. melted butter

Mix crumbs and butter. Press into 9 inch pie pan. Chill.