Peanut Butter Pie

FOR THE CRUST:
Preheat the oven to 300 degrees F.

Combine the graham cracker crumbs with the butter or margarine, sugar, cocoa, and the peanut butter. Mix until completely blended. Press into an ungreased 8-inch pie pan and bake for 15 minutes. Cool completely.

FOR THE FILLING:
Using an electric mixer, beat the cream cheese, peanut butter, and sugar together until light. Add the peanuts and vanilla and continue to beat until well blended.

In a separate bowl, with clean beaters, whip the heavy cream until stiff peaks form. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then add remaining cream and fold in carefully and quickly, so as not to deflate the whipped cream.

Fill the cooled pie shell with filling. Chill at least 2 hours in the refrigerator.

If desired, garnish each slice with whipped cream, chocolate syrup, mint leaves, and/or chopped peanuts.