Peanut Butter Cream Cheese Pie

Preheat oven to 350° F. Refrigerate small mixer bowl.

Combine crushed cookies, 2 tablespoons sugar and butter in medium bowl. Press onto bottom and up sides of 9-inch pie plate.

Bake for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes.

Heat 3/4 cup cream just to a boil. Remove from heat. Add 1 1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.

Beat 1 cup cream in chilled mixer bowl to stiff peaks, adding vanilla extract one tablespoon at a time. Beat cream cheese and remaining sugar in large mixer bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.

Combine remaining morsels and remaining cream in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate is set. Cover.

Let stand at room temperature for 30 minutes before serving.