1 c. graham cracker crumbs (9 double crackers)
1/4 c. brown sugar
1/4 c. butter, melted

Combine crumbs, sugar and butter. Press into 9 inch spring form pan. 2 c. sugar 2 (8 oz.) pkgs. cream cheese 2 tbsp. butter, melted 2 tsp. vanilla 1 1/2 c. heavy cream, whipped

In large bowl beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla until smooth and creamy, fold in whipped cream. Spoon into crust. Refrigerate for 6 hours. Melt 4 ounces semi-sweet chocolate, 3 tablespoons plus 2 teaspoons hot coffee. Spread over filling. Refrigerate until firm. Serves 16.