Makes 8 servings.

8 ounces cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
1 tablespoon melted butter or margarine
1 teaspoon vanilla extract
1 cup heavy cream, beaten until stiff

Crust
1 (9-inch) prepared chocolate cookie-crumb crust

Topping
1 cup semisweet chocolate chips
3 tablespoons brewed coffee
Chopped peanuts, for garnish

Beat cream cheese, sugar, peanut butter, butter or margarine and vanilla extract in large mixing bowl until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.

For topping, combine chocolate chips and coffee in microwave-proof bowl. Cover with plastic wrap. Microwave on HIGH for 1 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts.