Peanut Butter Cheese Torte

Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-in. springform pan. Chill.

For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight.

For topping, in a microwave, melt chocolate with coffee until smooth.

Spread over chilled torte. Refrigerate until firm, about 30 minutes.

Garnish with chopped peanuts if desired.