Peanut Butter Cup Cheesecake

Brownie Crust:

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• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips
• 6 tablespoons unsalted butter, melted
• 1-1/4 cups sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 1 cup plus 2 tablespoons all-purpose flour
• 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 firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cups whipping cream
• 1 tablespoon vanilla extract
• 6 peanut butter cups, cut into quarters

Glaze Ingredients:

• 8 ounces of semi-sweet chocolate chips
• 3 Tablespoons of creamy peanut butter
• 2 Tablespoons of light corn syrup
• 1/2 cup of heavy whipping cream

For Decoration

• 10 Peanut Butter Cups

Direcction:

Heat oven to 350°F. Grease 9-inch springform pan with butter.
Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
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°.
Cheesecake Filling:

Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla.
Pour filling into prepared crust.
Double-wrap springform pan with aluminum foil to prevent water seeping in.
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 at 325 degrees 1-1/2 hours, or until firm and lightly browned.
Remove from the oven and allow to cool (approximately 1 hour)
Run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours before decorating and then remove cake from pan and plate.
Glaze Directions:

In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
Drizzle over cake and then add peanut butter cup around the edge of the cake.

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