1 (9 inch) baked crust

FILLING:

8 oz. cream cheese
1 c. peanut butter (not old fashioned)
1 c. + 2 tbsp. powdered sugar
2 tbsp. unsalted butter
1/2 c. chilled whipping cream
1 tbsp. vanilla extract

TOPPING:

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

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

Topping: Bring 1/2 cup cream to simmer over low heat. Add chocolate; mix until smooth. Cool. Spread over pie.