1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. melted butter
8 oz. softened cream cheese
1 c. creamy peanut butter
1 c. sugar
2 c. heavy cream, divided
6 oz. semi-sweet chocolate chips

Blend cookie crumbs, sugar and butter. Press into bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes; let crust cool.

With electric beater, mix peanut butter and cream cheese until smooth. Beat in sugar. In a chilled bowl, beat 1 1/2 cups cream until it holds soft peaks. Fold 1/4 of cream into peanut butter mixture to lighten. Then fold in the remaining cream. Mound filling in the crust. Cover and chill at least 4 hours or overnight.

In a small heavy saucepan, bring 1/2 cup cream to a boil and remove from heat. Stir in chocolate until smooth. Let cool 15 or 20 minutes. Pour evenly over the pie and chill for 30 minutes or until topping is set.