Make the crumb crust:

Position a rack in the center of the oven and preheat to 350 degrees (F).

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Press evenly over the bottom and sides of a 9" pie plate. Bake for 8 to 10 minutes or until lightly browned; set aside to cool.

Make the filling:

In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the peanut butter, cream cheese and sugar on medium-high, until light and fluffy, about 4 minutes; set aside.

In a clean 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the heavy cream at high speed until stiff peaks form. Stir 1/4 of the whipped cream into the peanut butter mixture to lighten it and then fold in the remaining whipped cream. Spoon into the cooled crust.

Make the chocolate topping:

Combine the sugar and cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, without stirring, for 6 minutes. Remove from heat.

Stir in the chocolate, butter and vanilla. Pour the topping over the filling, using an offset spatula to spread evenly. Refrigerate uncovered for 4 hours.

Garnish the pie:

Sprinkle the pie with the chopped peanuts and serve chilled

Yield: 12 servings