For the Love of Mikey -- Peanut Butter Pie

I don't know Jennie.   I just know Jennie's blog.  She is a delightful writer, a woman now so heartbreakingly saddened by the sudden death of her too young husband -- Mikey.  After an inevitable outpouring of sympathy and prayers, particularly from food bloggers and writers, she suggested that those who wanted to do something should make this peanut butter pie and share it with someone you love.  Hundreds of peanut butter pies were made last Friday.  I learned of about this from the meaning of pie.  And I immediately checked the pantry and made the pie.
Last Thursday, a dear friend of ours complained about heartburn.  A few hours later, he was in the hospital, with, as you might guess, a heart attack.  He's okay, but shaken.  As are we.  And sensitized to how precious life is.  And how complacent we can become. 
Mr. Rosemary likes no dessert better than anything with nuts and chocolate.  Making this pie was an act of love.  And after he ate a piece of pie, he got the world's biggest hug.

Creamy Peanut Butter Pie
Serves 10 to 12
from In Jennie's Kitchen

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.