Preheat oven to 325°F. In a food processor fitted with the S-blade, blend the cream cheese, sugar, vanilla and eggs until completely smooth, scraping down the bowl at least once to ensure there are no lumps.
Divide the batter into two bowls. Add the chocolate to one and the peanut butter to the other. Mix each thoroughly.
Holding one bowl in each hand, pour the batters gently into the graham crust moving the bowls to swirl the two colours as you go. Bake for 30-45 minutes, or until the centre is nearly set when jiggled gently. Allow it to cool entirely on a rack. Refrigerate at least 4 hours. Serve with whipped cream and toasted peanuts.
Yield: 1 pie