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For peanut butter filling- beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl until creamy. Gently fold in half beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
For topping, combine chocolate pieces and coffee in a microwave prrf bowl. Cover with plastic wrap. Microwave on high 1 1/2 - 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired.
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