Crust:  
 1 cup vanilla wafer crumbs
 1/2 cup finely chopped pecans
 6 tablespoons unsalted melted butter
 2 tablespoons sugar,
 1/2 teaspoon cinnamon.  
 	Filling: 
 1 1/4 cups peanut butter
 8 oz  cream cheese (at room temperature)
 1 cup powdered sugar
 2 tablespoons soft butter
 1 1/4 cups heavy whipping cream
 1 tablespoon vanilla
 	Glaze:  
 1/2 cup whipping cream
 4 oz semi-sweet  chocolate (I use chips). 
 
 Mix crust ingredients together and push into pie shell.
 
 Mix peanut butter, cream cheese, sugar and butter. 
 In a separate bowl whip cream and fold in vanilla.
 Fold whipped cream into the peanut butter mixture
 and put into pie crust.
 Refrigerate one hour or until semi-hard.
 
 Bring cream to a boil and add chocolate..  Remove from heat
 and stir until melted. Quickly cool and spread over pie. 
 Refrigerate a few hours.
 
 Note: This pie is rich and can be cut into 16 pieces.  Great for a
       crowd.

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