DIRECTIONS
Place candy bar pieces in the pastry shell; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter; beat on low speed just until combined.
Pour into pastry shell. Bake at 325° for 35-40 minutes or until set. Cool on wire rack.
In a small heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Yield: 8-10 servings.