1

Prepare crust: Preheat oven to 350°F. Pulse peanuts, granulated sugar and cloves in a food processor until the mixture resembles coarse sand. Pulse in butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.

2

Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.

3

Prepare filling: Whisk the milk, eggs, powdered sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.

4

Prepare topping: Melt chocolate in microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the powdered sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate at least 30 minutes before serving.