9 whole graham crackers, finely ground
3 tablespoons granulated sugar
4 tablespoons melted butter
8 ounces softened Philadelphia Cream Cheese
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1/4 cup heavy cream
1 cup chocolate chips
1. Preheat oven to 350 degrees F. and spray a 9-inch removable bottomed tart pan with non-stick cooking spray.
2. Place graham crackers, sugar and melted butter into a large bowl, mixing to combine. Press into bottom and up sides of prepared tart pan. Bake for 10 minutes, remove and cool for 10 minutes before filling.
3. Place cream cheese, brown sugar, peanut butter and heavy cream into work bowl of stand or electric mixer beating until well combined. Add 1/2 cup chocolate chips, mixing to combine. Pour into cooked crust, add remaining chocolate chips to top and refrigerate for at least 20 minutes before cutting into wedges. If you are in a hurry, you can stick it in the freezer for 10 minutes before serving.
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