Peanut Butter Cheese Torte

CRUST:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter, melted
1/2 cup finely chopped peanuts

FILLING:
2 cups creamy peanut butter
16 ounces cream cheese, softened
2 cups sugar
2 tablespoons butter, softened
2 teaspoons vanilla
1 1/2 cups whipping cream, stiffly beaten

TOPPING:
4 ounces semisweet chocolate chips
3 tablespoons + 2 tsp hot coffee

Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10 inch springform pan. Chill. for filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large mixing bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with peanuts if desired. Serves 14.