brownie bottom peanut butter cheesecake

How To Make brownie bottom peanut butter cheesecake

• 1

  Stir butter with sugar and vanilla in a large bowl with a wooden spoon. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread into a greased 9 inch spring form pan.
• 2

  Bake at 350 degrees for 25-30 minutes or until brownie begins to pull away from sides of pan.
• 3

  Meanwhile, beat the cream cheese with sugar until smooth. Add eggs, one at a time. beating well after every addition; stir in vanilla.
• 4

  Immediately after the brownie is removed from the oven, sprinkle chocolate chips and peanut butter chips over surface. Spoon cheesecake mixture over chips.
• 5

  Return to oven; bake for 45-50 minutes or until almost set. Place on wire rack and run a thin knife around the cake to loosen from side of pan; cool for 2 hours.
• 6

  Cover; refrigerate for 3-4 hours or overnight until thoroughly chilled before removing ring from pan. Store, covered, in refrigerator.
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