9-inch graham cracker crust
1/4 c. strawberry or raspberry jam
1 (8 oz.) cream cheese, softened
1 c. chunky peanut butter
1 c. powdered sugar
1 tsp. vanilla
2 c. heavy cream
Additional heavy cream, whipped

Spread jam over bottom crust. Set aside. At medium speed, beat cream cheese and peanut butter, then beat in sugar and vanilla. In another bowl, beat at high speed the heavy cream until stiff. Fold into cream cheese mixture. Pour into crust. Refrigerate 2 hours or overnight. Serve with additional whipped cream on top.