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Crust:
Combine butter, graham wafer crumbs and sugar. Press
into the bottom of a 10" springform pan.
Bake
for 10 minutes at 350 degrees F.
Cool
completely before adding filling.
Filling:
In a large mixer bowl, beat cream cheese, peanut butter,
and sugar until light and fluffy.
Whip
cream and fold into peanut butter mixture. Pour over
cooled crust.
Topping:
Combine sugar, cream and vanilla in a saucepan. Stir
to blend. Place over medium-high heat and bring to a
boil. Reduce heat and simmer for 5 minutes - do not
stir.
Remove
from heat and add chocolate and butter. Stir with a
wooden spoon until chocolate has melted and the mixture
becomes quite shiny - about 5 minutes.
Pour
over filling. Refrigerate at least 8 hours, or overnight.
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