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.Peanut Butter Cup Brownie Bottom Cheesecake Recipe!.

This is HEAVEN in a Cheesecake form :) 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 our 2 tablespoons all-purpose our 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 rmly 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 350F 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 our, 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 lling 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 rm 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.