Chocolate graham cracker crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla
1/2 pt. heavy cream
Canned chocolate syrup

In large bowl, beat cheese until fluffy; beat in milk and peanut butter until smooth; stir in lemon juice and vanilla. Whip cream and fold into mixture. Pour into crust, smooth top, and drizzle canned chocolate syrup over top. Chill 4 hours.