(31/4 oz.) instant banana pudding and pie filling
(1 oz.) unsweetened chocolate
Combine ground Virginia peanuts and butter. Reserve 2 tablespoons peanut mixture to sprinkle on top of cheesecake later. Press remaining mixture into bottom of an 8 inch square baking pan. Bake in a preheated 325 degree oven about 10 minutes. Whip cream cheese until light and fluffy. Beat in sugar and vanilla extract. Beat in eggs, one at a time, then pudding mix and whipping cream. Pour into cooled baked crust. Return to oven and bake an additional 50-55 minutes or until knife inserted near center comes out clean. In a saucepan over low heat, melt butter and chocolate. Drizzle over baked cheesecake. Sprinkle reserved 2 tablespoons peanut mixture on top of cheesecake. Cut in 9 squares.