1 (8-ounce) package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
1 (9-inch) prepared chocolate cookie-crumb crust

TOPPING:
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
Chopped peanuts for garnish

For Peanut Butter filling, beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy. Gently fold in half the beaten cream, and then fold in remaining cream until blended. Spread filing in crust; smooth top.
TOPPING: Combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1? to 2 minutes; stir until smooth. Cool chocolate slightly; pour over top of filing. Refrigerate overnight. Makes 8 servings.