Peanut Butter Cup Brownie Bottom Cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

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
Heat oven to 350°F Grease 9-inch springform pan with butter.
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
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
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
Cheesecake Filling:.(makes extra).
6
Beat cream cheese in bowl of electric mixer until smooth.
7
Add eggs, one at a time, beating well after each addition.
8
Add sugar, peanut butter and cream; mix until smooth.
9
Stir in vanilla.
10
Pour filling into prepared crust.
11
IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
12
Double-wrap springform pan with aluminum foil to prevent water seeping inches.
13
Place springform pan into a larger baking pan.
14
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
15
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
16
Remove from the oven and allow to cool on a wire rack for one hour.
17
Run a knife along the edge of the cake to loosen it from the pan somewhat.
18
Refrigerate for at least 4 hours before decorating.
19
Decoration- (makes a lot extra-try using it on individual slices after cutting).
20
Remove cake from pan and put on a pretty plate.
21
Bring whipping cream to boil in a small saucepan.
22
Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
23
Drizzle over cake and then add peanut butter cup halves around the edge of the cake.