Buckeye Pie

Buckeye Pie Crust: 1-1/4 cups chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter, melted Filling: 1 package (8 ounces) cream cheese, softened 1 cup creamy peanut butter 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream Ganache: 1/3 cup semisweet chocolate chips 2 tablespoons half-and-half cream 2 tablespoons chopped salted peanuts Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely. In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly. Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly. Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.