Reeses Peanut Butter Cup Cheesecake On A Brownie Twist Recipes

Steps:

• Brownie crust: 1. Preheat oven to 350 2. Butter 9-inch springform pan, line with parchment round and butter parchment 3. Stir together butter, sugar, and vanilla in a bowl 4. Add eggs 5. Stir in flour, cocoa, baking powder and salt 6. Spread in prepared pan, bake about 25 minutes 7. Remove from oven and sprinkle on chocolate chips, peanut butter cups, LOWER THE OVEN TO 325!! Pour the cheesecake batter right on top Cheesecake topping: 1. Beat cream cheese in bowl until smooth 2. Add eggs one at a time 3. Add sugar, peanut butter and cream until smooth 4. Add vanilla 5. Pour filling into pan, make sure you lowered the oven to 325 6. Wrap foil around springform sides and set in large roasting pan (you are making a water bath) place entire roasting pan in the oven 7. Bake at 325 for 90 minutes 8. Let cool for 1 hour 9. Run knife around edge and chill at least 4 hours Topping: 1. Microwave cream until hot, add chips and let sit a minute, whisk chips until melted and smooth, drizzle all over the top reserving some, use the reserved chocolate to dip the peanut butter cups halves into and stick them on the cake KEEP CHILLED!!

Steps:

• Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
• To Make The Crust:.
• Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
• Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
• To Make The Filling:.
• 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, then fold in peanut butter cup pieces with a rubber spatula.
• Pour filling into prepared crust.
• 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.
• Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
• For The Topping:.
• Combine the sour cream and sugar and spread on the cheesecake.
• Return the cake to the oven for 5 minutes.
• Remove from the oven and allow to cool on a wire rack for one hour.
• You may run a knife along the edge of the cake to loosen it from the pan somewhat.
• Refrigerate for at least 4 hours.