Peanut+Butter+Torte

1 cup graham cracker crumbs (about 9 double crackers) 1/4 cup firmly packed light brown sugar 1/4 cup (1/2 stick) butter, melted. 2 cups creamy peanut butter 2 cups sugar 2 (8 oz) packages cream cheese, room temperature 2 T. (1/4 stick) butter, melted 2 t. vanilla 1 1/2 cups whipping cream 4 oz. semisweet chocolate 3 T. plus 2 t. hot coffee Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and halfway up sides of 9 inch springform pan. Beat peanut butter, sugar, cream cheese, 2 T. butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipped cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread over filling. Refrigerate until firm.
 * __Peanut Butter Torte __** (10-12 servings)