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Peanut Butter Brownie Cheesecake

The crust is what makes this cake!  It sounds a little unconventional but it works really well to take some of the uncooked batter and use it to make the side crust.  Just use a spatula to seal the batter to the sides of the pan and top of the crust.
Plan Ahead Tip: the cream cheese needs to be softened to room temperature.
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Servings: 12 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 3 1 oz. squares unsweetened baking chocolate
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking powder
  • 2 eggs
  • 1 cup light brown sugar firmly packed
  • 1 ½ teaspoons vanilla extract
Cheesecake
  • 12 oz. cream cheese softened
  • 1 cup light brown sugar firmly packed
  • 3 eggs
  • ½ cup sour cream
  • 1 ⅓ cups creamy peanut butter
Topping
  • ¾ cup sour cream
  • 2 teaspoons granulated sugar
  • semi-sweet chocolate

Method
 

Crust
  1. Preheat oven to 350°.                 
  2. Placed chopped unsweetened chocolate and butter in a small saucepan and heat on low just until melted.  Remove from heat.
  3.  In a small bowl, stir together flour, salt, and baking powder.
  4. Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer for 3-4 minutes. Add vanilla and melted chocolate.
  5. Stir in flour mixture just until combined.  
  6. Spread half of brownie batter into a greased and floured 9" round springform pan.
  7. Bake at 350° for 15 minutes or until set.
  8. Cool on a wire rack for 10 minutes.  Freeze crust for 15 minutes.
  9. Spread remaining batter up sides of pan to ¼" from top and seal to the bottom crust.
Cheesecake
  1. Beat cream cheese and 1 cup brown sugar with an electric mixer until well blended.
  2. Add 3 eggs, one at a time, beating just until yellow disappears.
  3. Beat in sour cream and peanut butter until blended.
  4. Pour filling into brownie crust and bake at 350° for 35 minutes or until center is almost set.
Topping
  1. Combine ¾ cup sour cream and 2 teaspoons granulated sugar.  Spread over top of cake, leaving a 2" border around the edge.
  2. Bake for 1 more minute.  Remove from oven and cool completely on wire rack.
  3. Cover and chill for 8-12 hours.  Remove sides of pan and sprinkle shredded semi-sweet chocolate on top before serving.

Notes

Recipe adapted from Southern Living Magazine.