Crust: Mix together graham cracker crumbs, sugar and butter.
Press into 9 inch pie plate or 9 inch springform pan.
Freeze 1 hour.
Filling: Using electric mixer beat heavy cream on high speed until stiff peaks form.
Set aside.
Beat together cream cheese, peanut butter, sugar and vanilla in large bowl. (You can use same beaters.) Beat until light and fluffy.
Fold half of the whipped cream into peanut butter mixture until combined.
Add remaining half of cream.
Fold until well blended. Spoon mixture into frozen crust.
Spread evenly. Cover lightly with foil and refrigerate about 4-6 hours.
Topping: In small saucepan melt together the chocolate chips, butter and coffee.
Stir over low heat untilsmooth.
Cool about 15 minutes.
Spread over top of pie leaving a 1 inch rim around edges without topping.
Chill 1 hour.
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