Par Excellence

In medium bowl, combine graham-cracker crumbs, brown sugar, and 4 tablespoons melted butter. Press mixture onto bottom of 9-inch by 3-inch springform pan. In large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 tablespoons melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut-butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring, until melted. Spread over filling. Refrigerate until firm.