For crumb crust, preheat oven to 350. Mix with fork or in processor:
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/4 cup sugar
1/4 tsp cinnamon (optional)
Press into 10-inch pie pan or 10-12 in. springform pan.
Bake 10-15 min.
For filling: beat together:
8 oz. cream cheese, softened
1 cup peanut butter
1/2 cup sugar
2 tsp. vanilla
Separately, beat to stiff peaks:
1 cup heavy cream
Fold whipped cream into the PB mixture, one half at a time. Spread in the cooled pie crust. Cover with plastic wrap and refrigerate till firm (they say 4 hours, we skimped a little on this).
For chocolate glaze: Bring to a boil:
1/3 cup heavy cream
2 tbsp unsalted butter
Remove from heat and stir in till smooth:
4 oz. bittersweet or semisweet chocolate, chopped (we used chocolate chips).
Let cool to lukewarm, then spread over pie. Refrigerate for another hour (I think we skimped on this too, since we're not great at planning ahead).
They suggest serving it with whipped cream, but we felt it already had enough cream and was great by itself.