This cheesecake is simply spectacular. It will satisfy anyone with a love of chocolate and peanut butter.
Cheesecake playlist:    • Cheesecakes!  

BROWNIE LAYER (CRUST):
6 tbsp butter melted (I used salted)
1 1/4 cup sugar
1 tbsp vanilla
2 eggs
1 cup plus 2 tbsp all purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking powder
1/2 tsp salt

Following to be sprinkled on top of brownie layer once baked:
1 cup semisweet chocolate chips
1 cup peanut butter chips
6 Reese's peanut butter cups cut into quarters

Prepare your springform pan by lining the bottom with a circle of parchment and then grease the pan and parchment. Your springform pan should be at least 3" high on the sides. I used a 9" diameter springform pan. If it is not (I suspect a lot of them aren't) you may have some cheesecake batter leftover, so you may want to plan for some mini cheesecakes at the same time.

Stir together the melted butter, sugar and vanilla and then add the eggs and blend.

Stir in the flour, cocoa, baking powder and salt.
Gently spread into the bottom the pan and then bake at 350F for about 25 minutes.
Remove from the stove and then sprinkle with chocolate chips, peanut butter chips and chopped peanut butter cups.

CHEESECAKE BATTER:

2 pounds ( 48oz packages) of cream cheese brought to room temperature. Don't skip this step!
5 eggs
1 1/2 cups brown sugar, packed
1 cup creamy peanut butter
1/2 cups heavy cream or half and half
1 tbsp vanilla

Beat the cream cheese until smooth, light and fluffy.
Beat in eggs one at a time and then add in sugar, peanut butter and cream. Blend until smooth an then stir in vanilla.

Pour filling into pan. It is okay to go right up to the edge of the pan as this does not rise very much and should not overflow.

Cover the bottom of the pan with aluminum foil and then place into a large roasting pan partially filled with hot water. The water should come up to about halfway up the sides of the cheesecake pan. The water bath will help the cheesecake cook evenly and will help keep it from cracking.

Bake at 325F for 90 minutes. I turned the oven off at that point and then propped the oven door open. I allowed it to cool in the oven that way for an hour and then let it cool for another hour on the counter. I then put it in the refrigerator overnight to completely chill.

Remove from the springform pan and transfer to serving dish. Drizzle with chocolate ganache (recipe below) and garnish with an additional 6 peanut butter cups cut in half.

CHOCOLATE GANACHE:
1/4 cup heavy cream
1 cup semisweet chocolate chips
Heat the cream until hot, add the chips and allow them to sit in the hot cream for 12 minutes. Stir together until smooth (I had to put it back in the microwave to heat if up for a few seconds to completely melt the chocolate).
I transferred the ganache to a zip lock bag with the corner cut off and drizzled it on the cheesecake.

Recipe found here:
  / 272819689901518638  

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