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Peanut Butter Cup Brownie Cheesecake

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Ingredients
  

  • Brownie Crust:
  • 6 Tablespoons Butter melted plus 1 T. butter to grease pan
  • 1-¼ cup Sugar
  • 1 Tablespoon Vanilla
  • 2 Eggs
  • 1 cup plus 2 Tablespoons Flour
  • ⅓ cup Unsweetened Cocoa
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups Cut Into Quarters
  • Cheesecake Batter:
  • 2 pounds Cream Cheese Soft
  • 5 eggs
  • 1 ½ cups Brown Sugar Firmly Packed
  • 1 cup creamy Peanut Butter
  • ½ cups Heavy Cream
  • 1 Tablespoon Vanilla
  • Topping:
  • ¼ cup Heavy Cream
  • 1 cup Semi-Sweet Chocolate Chips
  • Peanut Butter Frosting:
  • ⅔ cup creamy peanut butter
  • 8 tbsp butter softened
  • 1 cup confectioners' sugar
  • 5 peanut butter cups 4 of them cut in half

Instructions
 

  • brownie
  • Preheat oven to 350°F.
  • Butter a 9-inch spring form pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
  • Stir together butter, sugar and vanilla in a bowl.
  • Add eggs.
  • Stir in flour, cocoa, baking powder and salt.
  • Spread in prepared pan. Bake about 25 minutes.
  • Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
  • cheesecake
  • Beat cream cheese in bowl of mixer until smooth.
  • Add eggs, one at a time.
  • Add sugar, peanut butter and cream. Mix until smooth.
  • Add vanilla.
  • Pour filling into pan. Make sure you lowered oven to 325 at this point
  • Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
  • Bake at 325 for 90 minutes.
  • Let cool 1 hour.
  • Run knife around edge and chill at least 4 hours.
  • Topping:
  • Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Pour over the top of the cake. Chill.
  • Frosting:
  • Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
  • Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with 1/2 a peanut butter cup.