Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients

Brownie Crust

• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chip
• 6 tablespoons unsalted butter, melted
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cheesecake Filling

• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 tablespoon vanilla extract
• 6 peanut butter cups, cut into quarters

Decoration

• 6 peanut butter cups, cut carefully in half
• 1/2 cup whipping cream
• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter cup

Directions

1. 1

   Heat oven to 350°F Grease 9-inch springform pan with butter.

2. 2

   Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

3. 3

   Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

4. 4

   Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.

5. 5

   Cheesecake Filling:.(makes extra).

6. 6

   Beat cream cheese in bowl of electric mixer until smooth.

7. 7

   Add eggs, one at a time, beating well after each addition.

8. 8

   Add sugar, peanut butter and cream; mix until smooth.

9. 9

   Stir in vanilla.

10. 10

    Pour filling into prepared crust.

11. 11

    IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

12. 12

    Double-wrap springform pan with aluminum foil to prevent water seeping inches.

13. 13

    Place springform pan into a larger baking pan.

14. 14

    Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

15. 15

    Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

16. 16

    Remove from the oven and allow to cool on a wire rack for one hour.

17. 17

    Run a knife along the edge of the cake to loosen it from the pan somewhat.

18. 18

    Refrigerate for at least 4 hours before decorating.

19. 19

    Decoration- (makes a lot extra-try using it on individual slices after cutting).

20. 20

    Remove cake from pan and put on a pretty plate.

21. 21

    Bring whipping cream to boil in a small saucepan.

22. 22

    Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

23. 23

    Drizzle over cake and then add peanut butter cup halves around the edge of the cake.