Cream Cheese Peanut Butter Pie

Crust:
1 cup vanilla or chocolate wafer cookie crumbs
½ cup finely chopped pecans
6 tablespoons unsalted butter, melted
2 tablespoons sugar
¼ teaspoon cinnamon

Filling:
1¼ cups creamy peanut butter
8 oz cream cheese, room temp
1 cup powdered sugar
2 tablespoons unsalted butter, melted
1¼ cups whipping cream, chilled
1 tablespoon vanilla extract

Glaze:
½ cup whipping cream
4 ounces semisweet chocolate -- finely ground

Crust:
Mix all ingredients in 9" round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

Filling:
Using electric mixer, beat peanut butter, cream cheese, ½ cup sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining ½ cup sugar and vanilla in medium bowl until peaks form. Stir ¼ of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

Glaze:
Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely. Refrigerate at least 1 hour. Can be prepared 1 day ahead.