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1
For the crust-----------.
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2
Preheat oven to 350.
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3
Grease a 9-inch springform pan.
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4
Dust with flour.
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5
Melt unsweetened chocolate and butter in small saucepan over low heat.
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6
Cool.
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7
Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
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8
Beat in melted chocolate mixture, vanilla, and chopped chocolate.
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9
Add flour and baking powder.
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10
Mix until just blended--do not overbeat.
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11
Spread 1 cup brownie batter over bottom of pan.
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12
Bake until firm, about 17 minutes.
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13
Cool baked crust in freezer for about 15 minutes.
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14
Maintain oven temperature.
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15
For the filling---------.
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16
Blend cream cheese and sugar until smooth.
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17
Add eggs and sour cream.
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18
Add peanut butter and flour.
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19
Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
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20
Pour in filling, which will not be as high as brownie batter.
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21
Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
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22
(About 50 minutes) For topping---------.
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23
Blend sour cream and sugar.
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24
Spread on top of cheesecake to within 3/4 inch of edge.
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25
Bake cheesecake 3 more minutes.
