12 oz Cream cheese dozen oz Peanut butter 1 c Granulated sugar 1 c Whipping cream

half c Granulated sugar half c Whipping cream 1 t Vanilla 4 oz Semisweet chocolate 4 T Butter To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 23 cm springform pan. Bake crust in a 180ºC oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight. From Mad Apples Restaurant, 2197 Bloor St. W., Toronto, Ontario.