1 c. vanilla wafer cookie crumbs
1/2 c. chopped pecans
6 tbsp. butter
2 tbsp. sugar
1/4 tsp. cinnamon

FILLING:

1 1/4 c. creamy peanut butter
1 (8 oz.) cream cheese
1 c. powdered sugar
2 tbsp. butter, melted
1 1/4 c. whipping cream
1 tbsp. vanilla

GLAZE:

1/2 c. whipping cream
4 oz. semi-sweet chocolate chips

For crust: Mix all ingredients in 9 inch deep pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold remaining cream into peanut butter mixture, then fold remaining cream, mixture will be thick. Spoon into prepared crust. Refrigerate at least 1 hour.

For glaze: Bring cream to boil in saucepan. Reduce heat to low. Add chocolate chips and stir until melted and smooth. Cool glaze slightly, pour over filling. Cut and serve.