Ingredients<\/u>:<\/b>
\nBrownie Bottom<\/b>
\n6 Tablespoons Unsalted Butter, melted + Extra for greasing
\n2 large Eggs
\n1 cup + 2 Tablespoons Flour
\n1\/4 cup Unsweetened Hersheys Cocoa
\n1-1\/2 cup Sugar
\n1 TB Pure Vanilla Extract
\n1 cup Semi-Sweet Chocolate Chips
\n1 cup Peanut Butter Chips
\n6 whole Peanut Butter Cups, cut
\n1\/2 teaspoon Baking Powder
\n1\/2 teaspoon Salt<\/p>\n
Cheesecake Filling<\/b>
\n2 pounds Cream Cheese, Softened
\n5 large Eggs
\n1 1\/2 cup Brown Sugar, Packed
\n1 cup Smooth Peanut Butter
\n1\/2 cup Whipping Cream
\n1 Tablespoon Vanilla Extrac<\/p>\n
Topping<\/b>
\nPeanut Butter Cups, chopped or cut in halves<\/p>\n
Directions<\/u>:<\/b>
\nBrownie Bottom<\/b>
\nHeat oven to 350F
\nGrease a deep 9-inch Springform pan with butter.
\nIn a large bowl, mix together butter, sugar and vanilla.
\nAdd in the eggs one at a time until fully incorporated
\nStir in flour, cocoa, baking powder and salt, mix well
\nSpread the mixture into the greased\/prepared pan.
\nBake 25 to 30 minutes or until toothpick comes out clean<\/p>\n
Cheesecake Filling<\/b>
\nIn a large bowl or Mixer, beat the cream cheese until smooth.
\nAdd in the eggs, one at a time, mixing well after each addition.
\nAdd sugar, peanut butter and cream, beat until smooth.
\nStir in vanilla extract.
\nPour the cheesecake filling into prepared brownie bottom crust.
\nDouble-wrap Springform pan with foil to prevent water getting in.
\nWrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered.
\nPlace the pan into a LARGER baking pan.
\nPour hot water into the larger pan so that the water comes to about 1 inch up the sides of the Springform pan with your cheesecake inside.<\/p>\n
Assembly<\/b>
\nImmediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.
\nThen spoon the cheesecake filling over that layer.
\nReduce oven temp to 325F
\nBake at 325F for 1 & 1\/2 hours or until firm and lightly browned.
\nRemove & allow to cool on a wire rack for at least one hour.
\nUse a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
\nRefrigerate for at least 4 hours, overnight is BEST.<\/p>\n