Crust
1 9-ounce package chocolate wafer cookies or chocolate graham crackers
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted

Filling
1 18-ounce jar creamy peanut butter (2 cups)
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar (I used Splenda)
2 tablespoons vanilla extract
2 cups chilled whipping cream

Topping
1/2 cup whipping cream
1/4 cup sugar or Splenda
1 tablespoon instant coffee
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

For crust:
Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.

For filling:
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

For topping:
Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover pie and keep refrigerated.) Serve pie chilled.

Makes 16 Servings. Good cold, but YUMMY frozen!