1 c Graham cracker crumbs (about
1/2 c Firmly packed light brown su
1/4 c Butter, melted
2 c Peanut butter
2 c Sugar
2 pk 8-oz cream cheese, room temp
2 tb Butter, melted
2 ts Vanilla
1 1/2 c Whipping cream
4 oz Semi-sweet chocolate
3 tb Hot coffee
2 ts Hot coffee
Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and
halfway up sides of 9 inch springform pan or pie pan.
Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and
vanilla in large bowl of electric mixer until smooth and creamy. Beat
cream until soft peaks form. Fold whipping cream into peanut butter
mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with
coffee in double boiler over gently simmering water. Spread atop
filling. Refrigerate until firm.
This recipe is served at The Tradewinds in the Virgin Islands.