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.
Yields
1 Servings
