Warning! This makes a massive pie (which isn’t necessarily bad). Peanut butter and chocolate must be one of the best combinations ever discovered! I recently did them in two ounce plastic dessert tumblers which worked beautiful.
3 cups chocolate cookies crumbs (or grahams with sugar and cocoa)
3/4 cup butter, melted
1 pound cream cheese
2 cups sugar
2 cups creamy peanut butter
1/2 cup butter
2 tablespoons vanilla
2 cups heavy whipping cream
Chocolate Ganache Topping:
1 pound semi-sweet chocolate
1 cup heavy whipping cream
1 tablespoon vanilla
For crust: mix chocolate cookie crumbs with melted butter, pat into greased 9-inch tart pan with 2-inch sides and a removable bottom, patting 2 inches up the sides. Freeze.
For peanut butter pie: mix cream cheese, sugar and vanilla with electric mixer till sugar is dissolved. Add peanut butter, mix well. Add butter, mix well.
Whip 2 cups heavy cream to medium stiff peaks. Fold into peanut butter mixture. Spread into pie crust. Chill for at least 4 hours
For chocolate ganache: bring cream to boil. Add chocolate and stir till smooth. Add vanilla. Chill till cool.
Spread chocolate ganache over peanut butter mixture. Pat toasted peanuts around edge. Chill.