1 cup Graham cracker crumbs
1/4 cup Brown sugar, firmly packed
1/4 cup Unsalted butter, melted
2 cups Creamy peanut butter
2 cups Sugar
2 pkg (8oz ea) Cream cheese
2 tbsp Butter, melted
1 tsp Vanilla extract
1 1/2 cups Heavy cream, whipped
3/4 cups Semi-sweet chocolate
pieces
3 tbsp Butter
1/4 cup Sour cream
1/2 tsp Vanilla
1 1/2 cups Powdered sugar, sifted

1) Combine crumbs, brown sugar, and butter. Press into a 9 inch spring form pan.

2) In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy.

3) Fold in whipped cream. Spoon mixture
into crust. Refrigerate 6 hours.

4) Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes.

5) Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency.

6) Spread over filling. Chill until firm.