Categories: Pies 
      Yield: 4 servings 
  
      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 T  Butter, melted 
      2 t  Vanilla 
  1 1/2 c  Whipping cream 
      4 oz Semi-sweet chocolate 
      3 T  Hot coffee 
      2 t  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.