• Heat oven to 350F

Baking the Brownie Bottom

• Grease a deep 9-inch Springform pan with butter.
• In a large bowl, mix together butter, sugar and vanilla.
• Add in the eggs one at a time until fully incorporated
• Stir in flour, cocoa, baking powder and salt, mix well
• Spread the mixture into the greased/prepared pan.
• Bake 25 to 30 minutes or until toothpick comes out clean

Meanwhile make your cheesecake filling- see below

• Immediately after removing brownie bottom from your oven, evenly place the chocolate chips, peanut butter chips and peanut butter cups over brownies surface.
• Then spoon the cheesecake filling over that layer.
• Reduce oven temp to 325F

For the Cheesecake Filling:

• In a large bowl or Mixer, beat the cream cheese until smooth.
• Add in the eggs, one at a time, mixing well after each addition.
• Add sugar, peanut butter and cream, beat until smooth.
• Stir in vanilla extract.
• Pour the cheesecake filling into prepared brownie bottom crust.
• Double-wrap Springform pan with foil to prevent water getting in.
• Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered- top uncovered.
• Place the pan into a LARGER baking pan.
• Pour 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.
• Bake at 325F for 1 & 1/2 hours or until firm and lightly browned.
• Remove & allow to cool on a wire rack for at least one hour.
• Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
• Refrigerate for at least 4 hours, overnight is BEST.
• add peanut butter cup halves around the edge of the cake
• Melting chocolate over the top is optional
• ENJOY!