For the graham cracker crust:
¾ cup all-purpose flour
¼ cup whole-wheat flour
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
1 stick butter (4 ounces), cold and sliced into pieces
1 large egg yolk

For the PB&J filling:
1 cup peanut butter (8 ounces), at room temperature
2/3 cup cream cheese (6 ounces), at room temperature
4 tablespoons butter (2 ounces), at room temperature
¾ cup confectioners’ sugar
1 teaspoon vanilla extract
¾ cup heavy cream
1 jar (12 ounces) concord grape or other jelly
Chopped honey roasted peanuts, for garnish (optional)