1 c. graham cracker crumbs
1/4 c. firmly packed brown sugar
1/4 c. melted butter
2 c. creamy peanut butter
2 c. sugar
2 (8 oz.) cream cheese
2 tbsp. butter, melted
2 tsp. vanilla
1 1/2 c. whipped cream
4 oz. semi-sweet chocolate
3 tbsp. + 2 tsp. hot coffee

Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and 1/2 up sides of 9 inch springform pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla, and mix well with electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipped cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread filling. Refrigerate until firm. Serves 10 to 12.