Peanut Butter Cup Cheesecake Pie

Preheat oven to 350 degrees. Set a rack in the center of the oven; on a lower rack, place a small metal or ovenproof pan half-filled with water.

Cover the bottom of the pie crusts with the coarsely chopped peanuts (1/2 cup in the bottom of each pie shell). Set aside.

For the filling, beat in the cream cheese and brown sugar in a large bowl until smooth. Add 1/2 cup of peanut butter and vanilla extract until blended. Add eggs one at a time, and mix well after adding each egg. Add whipping cream and beat until smooth. Then stir in peanut butter cup pieces, being careful not to break them up.

Divide batter in half, and pour each half into each pie crust. Bake with the pan of water in the oven until the pies are set, but the center still moves slightly, about 50 to 55 minutes. Cool pies.

For the topping, place chocolate chips, water and butter in a microwavable bowl and heat at 50% power for 30 seconds at a time. Stir, and continue to heat until the chocolate is barely melted. Do not over-heat! Remove from the heat and stir in the remaining 1/4 cup of peanut butter (if you like a little more, you can add more). Stir until well blended and let cool until it slightly thickens. Then spread over the top of the pies and place in the refrigerator for 3 hours or, better yet, overnight!

They will be drooling over this treat!