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Peanut butter cup brownie bottom cheesecake!

Recipe:

FOR BROWNIE CRUST

• 6 Tablespoons Unsalted Butter, melted
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)
• 2 whole Eggs
• 1 cup Flour
• 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups - Cut Into Quarters

FOR CHEESECAKE FILLING

• 2 pounds
 Cream Cheese, softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract (I Used Madagascar Bourbon Vanilla)

FOR DECORATION

• ½ cups
•  Whipping Cream
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
•  6 Peanut Butter Cups, Cut In Half

Recipe continues here!

 

 

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