CRUST:

1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter (at room temperature), cut into pieces

FILLING:

1 (8 oz.) pkg. cream cheese (room temperature)
1 c. creamy peanut butter
1 c. plus 2 tbsp. powdered sugar
2 tbsp. butter (room temperature)
1/2 c. chilled whipping cream
1 tbsp. vanilla

TOPPING:

1/2 c. whipping cream
1 (6 oz.) semi-sweet chocolate, chopped

CRUST: Generously butter a 9 inch pie plate. Mix all ingredients in a medium bowl. Press mixture evenly in pan. Refrigerate 1 hour.

FILLING: Beat cream cheese and peanut butter until well blended. Add 1 cup powdered sugar and butter, beat until fluffy. Beat whipping cream in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and vanilla and beat to stiff peaks. Fold 1/3 of cream cheese and peanut butter mixture to lighten. Gently fold remaining cream cheese and peanut butter mixture into whipping cream. Spoon into crust. Refrigerate approximately 3 hours.

TOPPING: Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Cool to lukewarm. Spread over pie. Refrigerate 3 hours.