Peanut Butter Cream Cheese Pie

• 2 cups finely crushed chocolate sandwich style cookies
• 12 cup sugar, plus
• 2 tablespoons sugar, divided
• 14 cup butter, melted
• 1 34 cups heavy whipping cream, plus
• 1 12 tablespoons heavy whipping cream, divided
• 1 12 cups semisweet chocolate morsels, divided
• 2 tablespoons vanilla extract
• 1 (3 ounce) package cream cheese, softened
• 1 cup chunky peanut butter

1. Combine crushed cookies, 2 tablespoons sugar and butter in a medium bowl.
2. Press onto bottom and up sides of a 9-inch pie plate.
3. Bake at 350* for 5 minutes.
4. Cool on wire rack for 15 minutes.
5. Freeze for at least 10 minutes.
6. Heat 3/4 cup cream just to a boil.
7. Remove from heat.
8. Add 1-1/4 cups morsels and 1/3 cup peanuts.
9. Stir until chocolate is melted.
10. Spread chocolate mixture over bottom and up sides of pie shell.
11. Freeze for at least 15 minutes.
12. In a mixing bowl, beat 1 cup cream until stiff peaks form, adding vanilla one tablespoon at a time.
13. Beat cream cheese and 1/2 cup sugar in a large mixing bowl for 4 minutes or until sugar is dissolved.
14. Gradually beat in peanut butter.
15. Fold in whipping cream mixture.
16. Spoon mixture into pie shell.
17. Combine 1/4 cup morsels and 1-1/2 tablespoons cream in a small, heavy-duty plastic bag.
18. Microwave on high for 1 minute; knead.
19. Microwave at additional 10- to 15-second intervals, kneading until smooth.
20. Cut small hole in corner of bag; squeeze to drizzle over pie.
21. Sprinkle with 2 tablespoons peanuts.
22. Freeze for 1 hour or until chocolate is set.
23. Cover.
24. Let stand at room temperature for 30 minutes before serving.

chocolate sandwich, sugar, sugar, butter, heavy whipping cream, heavy whipping cream, semisweet chocolate, vanilla, cream cheese, chunky peanut butter

Taken from www.food.com/recipe/peanut-butter-cream-cheese-pie-187999 (may not work)