Peanut Butter Cheesecake

from Cooks.com

Peanut Butter Cheesecake

1 c. graham cracker crumbs (I just shoved a sleeve of graham crackers in my food processor/blender. Worked like a charm!)
1/4 c. firmly packed light brown sugar
1/4 c. melted butter

2 c. creamy peanut butter
2 c. sugar
2 (8 oz) pkgs cream cheese, at room temperature
2 tbsp. melted butter
2 tsp. vanilla
1 1/2 c. whipping cream

4 oz. semisweet chocolate
3 tbsp. plus 2 tsp. hot coffee (I'm trying to figure out what I can use in exchange for coffee... milk?)

Combine crumbs, brown sugar, and 1/4 cup melted butter.  Press into bottom and halfway up the sides of a 9-in springform pan.  Beat peanut butter, sugar, cream cheese, 2 tbsp. butter and vanilla in a large bowl of an electric mixer until smooth and creamy.  In a separate bowl, beat cream until soft peaks form.  Fold whipped cream into peanut butter mixture (for me, I did the opposite.  I mixed the peanut butter into the whipped cream a big spoonful at a time and mixed until it was mixed in very well.)  Spoon into crust.  Refrigerate 6 hours.

Melt chocolate and coffee in double boiler over gently simmering water.  Spread atop filling.  Refrigerate until firm.

When I made this, I didn't have chocolate to put on top, but it would've helped offset the richness of the peanut butter.  Serve this with a huge glass of milk.  Delicious!