Ingredients:
Brownie Crust;
1 C semi-sweet chocolate chips
1 C peanut butter chip
6 Tbsp unsalted butter, melted
1 1/4 C sugar
1 Tbsp vanilla extract
2 eggs
1 C all-purpose flour
2 Tbsp all-purpose flour
1/3 C unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
Cheesecake Filling;
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 C firmly packed brown sugar
1 C smooth peanut butter (not natural-style)
1/2 C whipping cream
1 Tbsp vanilla extract
6 peanut butter cups, cut into quarters
Decoration:
6 peanut butter cups, cut in half
1/2 C whipping cream
1 C semi-sweet chocolate chips
1 C peanut butter cup
Directions:
Heat oven to 350 F degrees. Grease a 9 inch springform pan with butter.
Stir butter, sugar, and vanilla, in large bowl with spoon or wire whisk.
Add eggs and stir until well blended.
Stir in flour, cocoa, baking powder, and salt. Blend well. Spread in pan.
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan.
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.
Reduce oven 325 F degrees.
Cheesecake Filling;
Beat cream cheese in a separate bowl until smooth.
Add eggs, one at a time, beating well after each.
Add sugar, peanut butter, and cream. Mix until smooth.
Stir in vanilla.
Pour filling into crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake for 1-1/2 hours, or until firm and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
Run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours before decorating.
Decoration;
Bring whipping cream to boil in a small saucepan.
Remove from heat and add semi-sweet and peanut butter chips. Stir until melted and smooth.
Drizzle over cake add peanut butter cup halves around the edge of the cake.
