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.