DOUBLE CHOCOLATE PEANUT BUTTER PIE
Steps:
- Crust: Oven 375*. In bowl, microwave chocolate and butter until melted. Stir into cookie crumbs. Press over bottom and sides of 9" spring form. Bake for 10 min's. Filling: Beat cream cheese with peanut butter, sugar and vanilla. In another bowl, using the same beaters, whip the chilled cream until firm. Fold one third of the whipped cream into the peanut butter mixture to loosen, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours. Topping: Combine chocolate and heavy cream and microwave until melted. Stir the chocolate topping until blended. Cool to barely warm. Spread over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup chopped peanuts around the edge of the pie. Loosen edges with a knife and remove from springform.
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