| Crust: |
| 1 cup graham cracker crumbs |
| ¼ cup dark brown sugar |
| ¼ cup melted butter |
| ½ cup finely chopped peanut |
| Filling: |
| 2 cups creamy peanut butter |
| 2 (8-ounce) packages cream cheese, softened |
| 2 cups sugar |
| 2 tablespoons butter, softened |
| 2 teaspoons vanilla extract |
| 1½ cup heavy whipping cream, stiffly beaten |
| Chocolate Topping: |
| 4 ounces semisweet chocolate chips |
| 3 tablespoons + 2 teaspoons hot coffee |
| coarsely chopped peanut |
Crust: Combine all ingredients. Press into the bottom and halfway up the sides of a 10-in. springform pan. Chill.
Filling: Beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust refrigerate 6 hours or overnight.
Topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired.
One serving: (1 piece) Calories: 545 Fat: 38 g Saturated Fat: 16 g Cholesterol: 58 mg Sodium: 278 mg Carbohydrate: 45 g Fiber: 3 g Protein: 11 g
