Semisweet Chocolate Peanut Butter Pie

• 3 cups crushed Oreo cookies (about 30 cookies)
• 1-1/2 cups creamy peanut butter, divided
• 1 package (8 ounces) cream cheese, softened
• 1-1/4 cups confectioners' sugar
• 2 tablespoons chopped salted peanuts
• 2 tablespoons 2% milk
• 2-2/3 cups heavy whipping cream, divided
• 6 ounces semisweet chocolate, chopped

1. In a small bowl, combine cookie crumbs and 1/2 cup peanut butter. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan; set aside. Place pan on a
2. . Bake at 350u0b0 for 10 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the peanuts, milk and remaining peanut butter.
4. In a small bowl with clean beaters, beat 2 cups cream until stiff peaks form. With a spatula, stir a fourth of the whipped cream into peanut butter mixture. Fold in remaining whipped cream. Spoon into crust. Refrigerate for at least 1 hour.
5. Place chocolate in a small bowl. In a small saucepan, bring remaining cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour chocolate mixture over cake. Refrigerate until set.

oreo cookies, peanut butter, cream cheese, sugar, peanuts, milk, heavy whipping cream, chocolate

Taken from www.tasteofhome.com/recipes/semisweet-chocolate-peanut-butter-pie/ (may not work)