1 chocolate crunch crust

On low heat, melt 1/3 cup butter until smooth with 1 (6 oz.) package chocolate chips. Remove from heat, gently stir into 2 1/2 cups Rice Krispies. Cool, press mixture into bottom and up sides of greased 9" pie pan. Chill 30 minutes.

PIE FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 c. Eagle Brand condensed milk
3/4 c. peanut butter
3 tbsp. real lemon juice
1 tsp. vanilla extract
1 c. whipping cream or 1 (4 oz.) container frozen whipped topping, thawed
2 tsp. chocolate flavored syrup

In large bowl, beat until cheese is fluffy. Beat in Eagle Brand and peanut butter until smooth. Stir in lemon and vanilla. Fold in whip cream. Turn into crust, drizzle chocolate syrup over top and swirl with spoon. Chill at least 4 hours.