Combine crumbs, brown sugar and quarter cup butter. Press into bottom and halfway up sides of 23 cm springform pan or pie pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipping cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread atop filling. Refrigerate until firm. This recipe is served at The Tradewinds in the Virgin Islands.