Chocolate Peanut Butter Torte
rec.food.cooking/Nancy (1992)

1 cup graham cracker crumbs
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted

Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan.

2 cups creamy peanut butter
2 cups sugar
2 (8 oz each) packages cream cheese
2 Tbsp. butter, melted
t tsp. vanilla extract
1 1/2 cups heavy cream, whipped

In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla
until smooth and creamy. Fold in whipped cream. Spoon mixture into crust.
Refrigerate 6 hours.

3/4 cup semi-sweet chocolate pieces
3 tbsp. butter
1/4 cup sour cream
1/2 tsp. vanilla
1 1/2 cups sifted powdered sugar

Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistancy. Spread over filling. Chill until firm.