Peanut Butter Cream Pie

adapted from Jennifer Perillo
8 ounces chocolate cookies
4 tablespoons butter, melted
6 ounces dark chocolate, chopped finely
1/2 cup roasted peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

In a food processor, pulse cookies until crumbled with no large chunks. Pulse in melted butter. Press the crust into the bottom and up the sides of a 9″ springform pan. Melt chocolate in a double boiler. Spread 2/3 of the chocolate on the bottom of the cookie crust using a pastry brush. Sprinkle the peanuts over the melted chocolate. Keep the other in the double boiler over the hot water to remain melted.

Beat cream until stiff and fluffy. Set aside. Using a stand mixer or hand mixer, cream the cream cheese until fluffy. Beat in the peanut butter, and then slowly add in powdered sugar until incorporated. Mix in sweetened condensed milk, vanilla and lemon juice. Fold in 1/3 of the whipped cream and then mix in the remaining. Pour the peanut butter filling into the prepared crust. Drizzle the remaining melted chocolate onto the top of the peanut butter filling. Swirl with a knife

Refrigerate the pie for at least 3 hours. Serve with extra whipped cream and roasted peanuts, if desired.

Makes 10-12 servings.