3 c. crushed Oreo cookies
6 tbsp. butter, melted

Crush Oreo cookies, making sure that a fine crumb is obtained. Mix with melted butter. Pat evenly in bottom of pie plate or spring form pan.

FILLING:

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

Whip the cream with 1/2 cup powdered sugar until stiff peaks are formed. Refrigerate until needed. Place the chopped peanuts in the oven to warm them up. While the peanuts are warming, begin whipping remaining filling ingredients. Stop the mixer to scrape down sides of bowl and add the warm peanuts; whip further until well mixed and fluffy. Fold in the whipped cream mixture, about 1/4 of it at a time, to the peanut butter mixture and spoon into the prepared crust. Refrigerate.

GLAZE:

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

Chop the chocolate finely. In saucepan, bring the cream to a boil, add chocolate and remove from heat. Mix until the chocolate is dissolved. Cool. Pour over the pie, tilt pan to cover evenly. Refrigerate at least 1 hour before serving.

Cut your serving pieces small because this is a very rich pie.