For the Brownie Bottom

• 6 Tablespoons Unsalted Butter, melted + extra for greasing
• 2 large Eggs
• 1 cup + 2 Tablespoons Flour
• 1/4 cup Unsweetened Hershey’s Cocoa
• 1-1/2 cup Sugar
• 1 TB Pure Vanilla Extract
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, cut
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt

For the Cheesecake Filling

• 2 pounds Cream Cheese, softened
• 5 large Eggs
• 1 1/2 cup Brown Sugar, packed
• 1 cup Smooth Peanut Butter
• 1/2 cup Whipping Cream
• 1 Tablespoon Vanilla Extract

Topping

• Peanut Butter Cups, chopped or halved

• Heat oven to 350°F.

Baking the Brownie Bottom

• Grease a deep 9-inch springform pan with butter.
• In a large bowl, mix together melted butter, sugar, and vanilla.
• Add the eggs one at a time until fully incorporated.
• Stir in flour, cocoa, baking powder, and salt until well combined.
• Spread the batter evenly into the prepared pan.
• Bake 25 to 30 minutes, or until a toothpick comes out clean. Remove from oven.

Assemble Before Cheesecake Layer

• Immediately place chocolate chips, peanut butter chips, and cut peanut butter cups evenly over the warm brownie surface.
• Spoon the cheesecake filling over that layer.
• Reduce oven temperature to 325°F.

For the Cheesecake Filling

• In a large bowl or stand mixer, beat the cream cheese until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Add the brown sugar, peanut butter, and whipping cream; beat until smooth.
• Stir in the vanilla extract.
• Pour the cheesecake filling over the prepared brownie bottom.
• Double-wrap the springform pan with foil to prevent water from seeping in; wrap up the sides so the seam between the pan bottom and the side is covered, leaving the top uncovered.
• Place the springform pan inside a larger baking pan.
• Pour hot water into the larger pan until it reaches about 1 inch up the side of the springform pan.
• Bake at 325°F for about 1½ hours, or until the cheesecake is set and lightly browned.
• Remove and allow to cool on a wire rack for at least one hour.
• Run a knife around the edge of the cheesecake to loosen it from the pan as needed.
• Refrigerate for at least 4 hours; overnight chilling yields the best texture.
• Arrange peanut butter cup halves around the cake edge as a garnish. Melting chocolate over the top is optional.
• Enjoy!