Brownie Peanut Butter Cheesecake

A delicious cheesecake with a brownie crust.

• Ready In: 1 hr 27 mins
• Serves: 16

Ingredients

• 3  ounces  unsweetened chocolate, chopped
• 1⁄4 cup unsalted butter, cut into small pieces
• 1⁄2 cup flour
• 1⁄8 teaspoon baking powder
• 2  eggs
• 1  cup light brown sugar, firmly packed
• 1 1⁄2 teaspoons vanilla
• 2  ounces  semisweet chocolate, finely chopped
• 8  ounces cream cheese, softened
• 1⁄2 cup light brown sugar, firmly packed
• 3  eggs
• 1⁄2 cup sour cream
• 1 1⁄3 cups creamy peanut butter
• 1⁄4 cup flour
• 3⁄4 cup sour cream
• 3  teaspoons sugar

Directions

1. 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 semisweet 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.
4. Bake until firm, at 350 degrees, about 17 minutes.
5. Cool baked crust in freezer for about 15 minutes.
6. Blend cream cheese and 1/2 cup light brown sugar until smooth.
7. 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.
8. Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
9. Pour in filling, which will not be as high as brownie batter.
10. 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.
11. Beat 3/4 cup sour cream and 3 teaspoons sugar. Spread on top of cheesecake to within 3/4 inch of edge.
12. Bake cheesecake 3 minutes more.
13. Cool.
14. Refrigerate overnight.