Crust:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 Tbsp. margarine, melted
1 1/4 cups sugar
1 Tbsp. vanilla extract
2 eggs
1 1/8 cups flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt
Cheesecake Filling:
4-8oz pkg. cream cheese
5 eggs
1 1/2 cups brown sugar
1 cup smooth peanut butter
1/2 cups whipping cream
1 Tbsp. vanilla
6 peanut butter cups, cut into squares
Decoration
6 peanut butter cups, cut in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cups
• Heat oven to 350ºF. Grease 9-inch spring form pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or whisk.
• Add eggs; stir until well blended.
• Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake for 20 to 30 mins. or until brownie begins to pull away from side of pan. Immediately after removing brownies from oven, sprinkle chocolate chips, turn oven down to 325ºF.
• Beat cream cheese with electric mixture till 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.
• Bake for 1&1/2 hours, or until firm and lightly browned.
• Remove from oven and cool (it is best to refrigerate for 4 hours or so before decorating) remove from pan.
• Bring whipping cream to a boil in a sauce pan, remove from heat and add chocolate and peanut butter chips, stir until melted and smooth, drizzle over cake and add peanut butter cups.
• EAT UP!!
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