Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Brownie crust, peanut butter and cream cheese filling, this is really a fairy-tale cheesecake!

Ingredients Nutrition


  1. For the crust-----------.
  2. Preheat oven to 350.
  3. Grease a 9-inch springform pan.
  4. Dust with flour.
  5. Melt unsweetened chocolate and butter in small saucepan over low heat.
  6. Cool.
  7. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
  8. Beat in melted chocolate mixture, vanilla, and chopped chocolate.
  9. Add flour and baking powder.
  10. Mix until just blended--do not overbeat.
  11. Spread 1 cup brownie batter over bottom of pan.
  12. Bake until firm, about 17 minutes.
  13. Cool baked crust in freezer for about 15 minutes.
  14. Maintain oven temperature.
  15. For the filling---------.
  16. Blend cream cheese and sugar until smooth.
  17. Add eggs and sour cream.
  18. Add peanut butter and flour.
  19. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
  20. Pour in filling, which will not be as high as brownie batter.
  21. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
  22. (About 50 minutes) For topping---------.
  23. Blend sour cream and sugar.
  24. Spread on top of cheesecake to within 3/4 inch of edge.
  25. Bake cheesecake 3 more minutes.
Most Helpful

Excellent tasting. Will be the main cheesecake at my sisters wedding - topped with whipped cream icing. We did use 2 ounces of unsweetened chocolate and 1 ounce of semi-sweet chocolate in the melted chocolate because my sister felt the crust was too bitter.

Julie Traynham July 17, 2003

I made this for my parents and they absolutely loved it. What little I had (which wasn't much!) tasted good.

Nonnie4Two November 13, 2007