Fluffy Peanut Butter Pie with Chocolate Crunch Crust

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated)
3/4 cup peanut butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream, whipped, or
    1 (14 ounce) container frozen whipped topping, thawed
1 to 2 teaspoons chocolate flavored syrup

In large bowl, beat cheese until fluffy. Beat in sweetened condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla extract. Fold in whipped cream or whipped topping. Turn into prepared crust. Drizzle syrup over top of pie, gently swirl with a spoon. Chill 4 hours or until set. Refrigerate leftovers.

Chocolate Crunch Crust:
1/3 cup butter or margarine
1 (6 ounce) package semisweet chocolate chips
2 1/2 cups rice cereal

In a heavy saucepan, over low heat, melt margarine and chocolate chips. Remove from heat, gently stir in rice cereal until completely covered. Press into bottom and up sides of greased 9-inch pie pan. Chill for 20 minutes.