Peanut Butter And Brownie Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 3 ounces unsweetened chocolate, chopped
• 1/4 cup butter, cut into small pieces
• 1/2 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 large eggs
• 1 cup firmly-packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 ounce bittersweet chocolate, finely chopped
• 12 ounces cream cheese, room temperature
• 1 cup firmly packed light brown sugar
• 3 large eggs
• 1 1/3 cups peanut butter
• 1/2 cup sour cream
• 3/4 cup sour cream
• 2 teaspoons sugar
• 1/2 cup creamy peanut butter (optional)

Recipe

• 1 for crust: position rack in centre of oven and preheat to 360 degrees f (170c).
• 2 butter a 9 inch diameter springform pan.
• 3 dust pan lightly with flour.
• 4 melt chocolate and butter.
• 5 cool.
• 6 blend flour, salt and baking powder in small bowl.
• 7 beat eggs and sugar in bowl until ribbon forms when beaters are lifted, about 4 minutes.
• 8 scrape down sides of bowl.
• 9 beat in chocolate, vanilla and chopped chocolate.
• 10 add dry ingredients and mix until just blended; do not overbeat.
• 11 spread 1 cup batter over bottom of pan.
• 12 bake until firm, about 17-20 minutes.
• 13 cool crust in freezer, about 15 minutes.
• 14 maintain oven temperature.
• 15 prepare filling: blend cream cheese and sugar until smooth.
• 16 add eggs and sour cream and beat until smooth.
• 17 blend in peanut butter.
• 18 using small knife, spread remaining brownie batter evenly around sides of pan, sealing to bottom crust.
• 19 pour in filling, which will not be as high as brownie batter.
• 20 bake until centre is gently set and brownie sides have fallen to form a 1 inch wide ring around filling, about 30 minutes.
• 21 for topping: blend sour cream and sugar in small bowl.
• 22 spread evenly over cheesecake to cover (you may or may not add peanut butter to topping).
• 23 bake 3 more minutes.
• 24 set cake on rack.
• 25 using small, sharp knife, cut around top edge of cake to loosen from pan sides.
• 26 cool completely.
• 27 loosen cake with knife and release from pan.
• 28 refrigerate until ½ hour before serving time.