Step 1

brownie

Step 2

Preheat oven to 350°F.

Step 3

Butter a 9-inch spring form pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!

Step 4

Stir together butter, sugar and vanilla in a bowl.

Step 5

Add eggs.

Step 6

Stir in flour, cocoa, baking powder and salt.

Step 7

Spread in prepared pan. Bake about 25 minutes.

Step 8

Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)

Step 9

cheesecake

Step 10

Beat cream cheese in bowl of mixer until smooth.

Step 11

Add eggs, one at a time.

Step 12

Add sugar, peanut butter and cream. Mix until smooth.

Step 13

Add vanilla.

Step 14

Pour filling into pan. Make sure you lowered oven to 325 at this point

Step 15

Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.

Step 16

Bake at 325 for 90 minutes.

Step 17

Let cool 1 hour.

Step 18

Run knife around edge and chill at least 4 hours.

Step 19

Topping:

Step 20

Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Pour over the top of the cake. Chill.

Step 21

Frosting:

Step 22

Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.

Step 23

Transfer icing to a piping bag and pipe swirls around and one in the center. Top each with 1/2 a peanut butter cup.