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1
Heat oven to 350u00b0F Grease 9-inch springform pan with butter.
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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.
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3
Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
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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 325u00b0.
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5
Cheesecake Filling:.(makes extra).
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6
Beat cream cheese in bowl of electric mixer until smooth.
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7
Add eggs, one at a time, beating well after each addition.
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8
Add sugar, peanut butter and cream; mix until smooth.
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9
Stir in vanilla.
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10
Pour filling into prepared crust.
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11
IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.
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12
Double-wrap springform pan with aluminum foil to prevent water seeping inches.
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13
Place springform pan into a larger baking pan.
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14
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
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15
Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
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16
Remove from the oven and allow to cool on a wire rack for one hour.
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17
Run a knife along the edge of the cake to loosen it from the pan somewhat.
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18
Refrigerate for at least 4 hours before decorating.
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19
Decoration- (makes a lot extra-try using it on individual slices after cutting).
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20
Remove cake from pan and put on a pretty plate.
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21
Bring whipping cream to boil in a small saucepan.
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22
Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
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23
Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
