CRUST:

Prepare and bake a 10-inch pie crust with graham crackers or chocolate wafers.

Preheat oven to 350 degrees F.
Lightly grease 10 inch pie pan.

Mix together with a fork until all the ingredients are moistened:

1 1/2 cups fine crumbs made from graham crackers, chocolate or vanilla wafers
6 tablespoons melted butter, warm or cool
1/4 cup sugar

Spread the mixture evenly in the pan. Using your fingertips, firmly press the mixture over the bottom and 1/2 inch up the sides of a pie pan. Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes. Let cool thoroughly before filling.

FILLING:

Beat on medium speed just until smoothly blended:

8 ounces cream cheese, softened
1 cup peanut butter
1/2 cup sugar
2 teaspoons vanilla

In a separate bowl, beat on medium-high speed until stiff peaks form:

1 cup cold heavy cream

Using a large rubber spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining cream. Spread the mixture evenly in the pie crust. Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hours.

CHOCOLATE GLAZE:

Stirring, bring to a boil in medium saucepan over high heat:

1/3 cup heavy cream
2 tablespoons unsalted butter

Remove from the heat and immediately stir in:

4 ounces bittersweet or semisweet chocolate, finely chopped

Let cool to lukewarm, then pour the glaze over the top of the pie and spread evenly. If you wish, sprinkle with:

1/3 cup chopped salted peanuts.

Refrigerate for at least 1 hour our up to 3 days. Accompany with:

whipped cream.