CRUST:

1/3 c. butter
1 c. graham cracker crumbs
3/4 c. dry roasted peanuts, finely chopped

FILLING:

12 oz. pkg. Philadelphia cream cheese, softened
2/3 c. creamy peanut butter
1 (14 oz.) sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (4 1/2 oz.) container Cool Whip

Melt butter and stir in crumbs and peanuts. Reserve 2 tablespoons mixture for topping. Press crumbs in a 9 inch square pan. Chill. Stir together all filling ingredients and fold in Cool Whip. Garnish with crumbs. Refrigerate 2 to 3 hours. Drizzle with chocolate sauce when serving. Serves 10.