Peanut Butter Pie XVII

1 ⅓ cups graham cracker crumbs

⅓ cup white sugar

⅓ cup butter, melted

12 ounces cream cheese, softened

1 ½ cups peanut butter

2 teaspoons vanilla extract

¼ cup confectioners sugar

1 cup heavy cream

1 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C).

Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.

In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.

Whip the remaining 1 cup of cream. Serve the pie with whipped cream.