Peanut Butter Silk Pie Ii

• FILLING
• 1 (8 ounce) package cream cheese, softened
• 1 cup sugar
• 1 cup creamy peanut butter, recommend Jif
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped till fluffy
• Topping
• 1 cup semi-sweet chocolate chips
• 3 tablespoons brewed coffee or 3 tablespoons milk, if you do not want the coffee flavor
• 1/4 - 1/2 cup chopped peanuts, for garnish
• 1 (9 inch) chocolate cookie pie crust

1. Filling.
2. Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
3. Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
4. Spread this mixture onto the crust, smoothing the top.
5. Topping.
6. Combine chocolate chips and coffee in a microwave proof dish.
7. Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
8. Stir until smooth.
9. Cool slightly.
10. Pour the topping over top of the filling.
11. Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
12. Sprinkle with chopped peanuts.

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Taken from www.food.com/recipe/peanut-butter-silk-pie-ii-94315 (may not work)