1 (8 oz.) pkg. cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. whipped topping
10 peanut butter cups
1 graham cracker crust, 9 inch

In small mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Fold in the whipped cream. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting.