Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| ¼ cup | Brown sugar -- firmly |
| \N \N | Packed |
| ¼ cup | Unsalted butter -- melted |
| 2 cups | Creamy peanut butter |
| 2 cups | Sugar |
| 2 packs | Cream cheese-8 oz |
| 2 tablespoons | Butter -- melted |
| 1 teaspoon | Vanilla extract |
| 1½ cup | Heavy cream -- whipped |
| ¾ cup | Semisweet chocolate chips |
| 3 tablespoons | Butter |
| ¼ cup | Sour cream |
| ½ teaspoon | Vanilla |
| 1½ cup | Powdered sugar -- sifted |
Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla.
Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm.
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