PEANUT BUTTER CRUST:

1/2 c. firmly packed brown sugar
1/4 c. butter
1/2 c. smooth peanut butter
1 c. flour

In a bowl, cream brown sugar, butter and peanut butter; add flour until mixture is crumbly. Sprinkle into 9 x 13 pan and bake at 350 degrees for 10 minutes, stirring occasionally. Reserve 1/3 of mixture for top and press remaining in bottom of pan.

FILLING:

1 pkg. (8 oz.) cream cheese, softened
1/4 c. peanut butter
1 tsp. vanilla
1/2 c. sugar
2 eggs
2 c. dessert topping, thawed
1 c. (8 oz.) chocolate chips, semi sweet

Combine first four ingredients and beat until smooth. Add eggs one at a time. Fold in thawed dessert topping. Pour over crust. Melt chocolate chips and drizzle over filling. Marble with knife blade. Sprinkle with reserved crumbs and freeze. Will keep 1 to 2 weeks in freezer. Remove 15 to 20 minutes before serving.