CRUST:
1 cup graham cracker crumbs
1 cup finely chopped blanched peanuts (about 4 ounces)
1/3 cup packed brown sugar
1/3 cup butter, melted (use the real stuff!)
CHOCOLATE FILLING:
1/2 cup butter, softened (use the real stuff!)
3/4 cup powdered sugar
1 egg, at room temp. (this will NOT be cooked so you may want to buy a pasteurized egg...Trader Joes)
1/2 cup semisweet chocolate chips, melted
1 tsp vanilla
PEANUT BUTTER FILLING:
1 8-ounce package cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 TBS butter, melted (use the real stuff!)
1 cup whipping cream
1 1/2 tsps vanilla
CHOCOLATE TOPPING:
1 1/3 cups whipping cream
2 1/2 cups semisweet chocolate chips
* chopped blanched peanuts
TO MAKE CRUST: Combine graham cracker crumbs, peanuts, brown sugar and butter. Press into lightly greased 9 or 10-inch springform pan. CHILL.
TO MAKE CHOCOLATE FILLING: Cream butter and powdered sugar together until light and fluffy. Add egg and combine thoroughly. Add chocolate and vanilla; combine thoroughly. Spread chocolate filling evenly over chilled crust. CHILL again.
TO MAKE PEANUT BUTTER FILLING: Cream cream cheese, peanut butter, sugar and butter until light and fluffy. Gradually add whipping cream and vanilla, continuing to mix while adding. Pour peanut butter filling over chilled chocolate filling. CHILL again, for at least 6 hours or overnight.
TO MAKE CHOCOLATE TOPPING: Heat whipping cream to a scalding point, but do not boil. Immediately pour over chocolate chips. Let stand 1 minute. Stir until chocolate is completely melted and mixture is smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm and until ready to serve. Garnish with chopped blanched peanuts.