1 c. graham cracker crumbs
1/4 c. firmly packed light brown sugar
1/4 c. butter, melted
2 c. creamy peanut butter
2 c. sugar
2 (8 oz.) pkg. cream cheese, at room temperature
2 tbsp. melted butter
2 tsp. vanilla
1 1/2 c. whipping cream
4 oz. semisweet chocolate
3 tbsp. plus 2 tsp. hot coffee

Cream cheese adds a rich texture to this delicious and unusual cheesecake. Combine crumbs, brown sugar and 1/4 cup melted butter. Press into bottom and halfway up sides of a 9 inch springform pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of 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 atop filling. Refrigerate until firm.