1 c Graham cracker crumbs (about
1/2 c Firmly packed light brown su
1/4 c Butter, melted
2 c Peanut butter
2 c Sugar
2 pk 8-oz cream cheese, room temp
2 tb Butter, melted
2 ts Vanilla
1 1/2 c Whipping cream
4 oz Semi-sweet chocolate
3 tb Hot coffee
2 ts Hot coffee
Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and
halfway up sides of 9 inch springform pan or pie pan.
Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla
in large bowl of electric mixer until smooth and creamy. Beat cream until
soft peaks form. Fold whipping cream into peanut butter mixture. Spoon
into crust. Refrigerate 6 hours. Melt chocolate with coffee in double
boiler over gently simmering water. Spread atop filling. Refrigerate until
firm.
This recipe is served at The Tradewinds in the Virgin Islands.
From
Yields
4 Servings