Peanut Butter Cream Cheese Torte

Ingredients

Crust:

• 1 cup(s) graham cracker crumbs
• 1/4 cup(s) packed brown sugar
• 1/4 cup(s) butter, melted
• 1/2 cup(s) finely chopped peanuts

Filling:

• 2 cup(s) creamy peanut butter
• 2 pkg. (8 oz. ea.) cream cheese, softened
• 2 cup(s) sugar
• 2 Tbsp. butter, softened
• 2 tsp. vanilla extract
• 1 1/2 cup(s) heavy whipping cream, whipped

Chocolate Topping:

• 4 oz. semisweet chocolate chips
• 3 Tbsp. plus 2 tsp. brewed coffee
• Chopped peanuts, optional
• Cooking Directions
  
  1. Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-inch springform pan. Chill.
  2. For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes.
  3. Fold in whipped cream.
  4. Gently spoon into crust; refrigerate 6 hours or overnight.
  5. For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts, if desired.