1 c Graham cracker crumbs
1/4 c Brown sugar — firmly
Packed
1/4 c Unsalted butter — melted
2 c Creamy peanut butter
2 c Sugar
2 pk Cream cheese-8 oz
2 tb Butter — melted
1 ts Vanilla extract
1 1/2 c Heavy cream — whipped
3/4 c Semisweet chocolate chips
3 tb Butter
1/4 c Sour cream
1/2 ts Vanilla
1 1/2 c Powdered sugar — sifted
Combine crumbs, brown sugar, and butter. Press into a 9 inch
springform pan. In a large bowl, beat peanut butter, sugar, cream
cheese, butter and vanilla until smooth and creamy. Fold in whipped
cream. Spoon mixture into crust. Refrigerate 6 hours. Melt together
chocolate and butter on low heat, in top of double boiler, or in
microwave. Cool about 10 minutes. Stir in sour cream and vanilla.
Gradually add powdered sugar, beating by hand till smooth and of
spreading consistency. Spread over filling. Chill until firm.
Yields
8 Servings