peanut butter chocolate cheesecake (cinderella)

How To Make peanut butter chocolate cheesecake (cinderella)

• 1

  Crust: Melt unsweetened chocolate and butter. Cool. Beat 2 eggs and 1 cup light brown sugar, about 4 minutes. Beat in melted chocolate mixture, vanilla and semmisweet finely chopped chocolate.
• 2

  Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
• 3

  Spread 1 cup brownie batter over bottom of greased 9 inch springform pan. Bake until firm, at 350 degrees, about 17 minutes. Cool baked crust in freezer for about 15 minutes.
• 4

  Cheesecake: Blend cream cheese and 1/2 cup light brown sugar until smooth.
• 5

  Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream. Add peanut butter and 1/4 cup flour.
• 6

  Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
• 7

  Pour in filling, which will not be as high as brownie batter.
• 8

  Bake in a greased and floured 9 inch springform pan at 350 degrees, about 50 minutes or until brownie sides have fallen to form a ring around the filling.
• 9

  Beat 3/4 cup sour cream and 3 teaspoons sugar. Spread on top of cheesecake to within 3/4 inch of edge.
• 10

  Bake cheesecake 3 minutes more. Cool. Refrigerate overnight.
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