Brownie Crust-----
3 oz Unsweetened Chocolate --
Chopped
1/4 c Unsalted Butter -- cut in
sm Pieces
1/2 c Flour
1/8 ts Baking Powder
2 Eggs
1 c Light Brown Sugar -- firmly
Packed
1 1/2 ts Vanilla
2 oz Semisweet Chocolate --
Finely chopped
Filling-----
8 oz Cream Cheese -- softened
1/2 c Light Brown Sugar -- firmly
Packed
3 Eggs
1/2 c Sour Cream
1 1/3 c Creamy Peanut Butter
1/4 c Flour
Topping-----
3/4 c Sour Cream
3 ts Sugar
For the crust:
Preheat oven to 350.
Grease a 9-inch springform pan. Dust with flour.
Melt unsweetened chocolate and butter in small
saucepan over low heat. Cool. Beat eggs and sugar in
medium bowl until slowly dissolving ribbon forms when
beater are lifted, about 4 minutes. Beat in melted
chocolate mixture, vanilla, and chopped chocolate.
Add flour and baking powder. Mix until just
blended--do not overbeat. Spread 1 cup brownie batter
over bottom of pan. Bake until firm, about 17 minutes.
Cool baked crust in freezer for about 15 minutes.
Maintain oven temperature.
For the filling:
Blend cream cheese and sugar until smooth. Add eggs
and sour cream. Add peanut butter and flour. Using
small knife, spread remaining brownie batter around
the sides of the pan, sealing batter to bottom crust.
Pour in filling, which will not be as high as brownie
batter. Bake until center of cheesecake is gently set
and brownie sides have fallen to form a ring around
the filling. (About 50 minutes)
For topping:
Blend sour cream and sugar. Spread on top of
cheesecake to within 3/4 inch of edge. Bake
cheesecake 3 more minutes.
Recipe By :
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