1/2 c. firm packed brown sugar
1/2 c. peanut butter
1/4 c. butter, softened
1 c. all purpose flour
1 c. semi-sweet chocolate pieces (6 oz.)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/4 c. peanut butter
1 tsp. vanilla
2 eggs
1 c. cream, whipped and sweetened

In a small mixer bowl cream brown sugar, 1/2 cup peanut butter and butter until light and fluffy. Add flour. Blend until crumbly. Sprinkle into an ungreased 12 x 8 inch pan or 13 x 9 inch pan. Bake at 350 degrees for 10-15 minutes, until golden brown. Set aside half of the crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan.

Combine cream cheese, 1/2 cup sugar, 1/4 cup peanut butter, vanilla, 2 eggs until smooth. Fold in whipped cream. Pour into cooled crust.

Melt the chocolate pieces. Drizzle over the filling. Gently cut through to marble. Sprinkle with the reserved crumbs, pressing in slightly. Freeze at least 2 hours. Remove from freezer 15 minutes before serving.