1 9" graham cracker pie crust
8 oz. softened cream cheese, light or regular
1 c. granulated sugar
1 c. creamy peanut butter
2 tbsp. melted butter
1 c. whip cream
1 tbsp. vanilla

TOPPING:

4 oz. semi-sweet chocolate
2 tbsp. butter
2 tbsp. salad oil
1/4 c. chopped peanuts

Whip cream cheese until fluffy. Slowly add sugar, peanut butter and butter. In another bowl, whip cream and vanilla until firm. Blend 1/3 of whipped cream into peanut butter mixture. Fold peanut butter mixture into remaining whipped cream until thoroughly incorporated. Fill pie crust, smoothing top. Chill.

Combine chocolate, butter and oil in top of double boiler until chocolate melts. Cool slightly. Spread chocolate on cooled peanut butter filling. Start at center and work out. Sprinkle top with peanuts, chill pie thoroughly. Serves 10-12.