Peanut Butter Cream Cheese Pie

For the Crust:

Stir together the graham crumbs, pecans, butter, sugar and cinnamon in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9 inch pie pan. Freeze the crust.

For the Filling:

Combine the peanut butter, cream cheese, 1/2 cup sugar and butter in a large bowl and beat until smooth. In a separate bowl combine the cream and remaining 1/2 cup sugar and beat to medium peaks. Fold 1/4 of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream. Spread the filling evenly into the prepared crust and refrigerate until firm.

For the Glaze:

Bring the cream to a simmer in a small saucepan. Remove the pan from the heat and add the chocolate. Stir until the chocolate is melted and smooth. Cool the glaze a few minutes. Pour the glaze over the filling and spread to cover completely. Refrigerate the pie at least 1 hour before serving.