Reese's Peanut Butter Cup Cheesecake with Brownie Crust

Peanut Butter Cup Brownie Bottom Cheesecake
Ingredients For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

Directions

For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 10-inch Springform pan with extra butter. 
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

Ingredients For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

Directions for the Cheesecake Filling

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Ingredients for the Decorations: 

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions for the Decorations: 

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.