Buckeye Cheesecake With a Brownie Crust

If you are a fan of buckeyes, or cheesecake, or life and happiness in general... you need to stop what you are doing and make this cheesecake! It is layer upon layer of sweet goodness.  Chocolate and peanut butter is classic combination that is elevated to something extraordinary in this over the top layered dessert.

INGREDIENTS:

• Brownie Crust
• 4 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup flour
• 5 ounces mini peanut butter cups, cut in half
• Peanut Butter Cheesecake
• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 3/4 cup peanut butter
• 2 teaspoons cornstarch
• 3/4 cup heavy cream
• pinch of salt
• 1 teaspoon vanilla extract 
• 3 eggs
• Chocolate Ganache
• 12 ounces semi sweet chocolate
• 1 cup heavy cream
• pinch salt
• Peanut Butter Topping
• 1/4 cup butter
• pinch of salt
• 3/4 cup peanut butter
• 3/4 cup powdered sugar
• optional: additional peanut butter cups for garnish

INSTRUCTIONS

1. Brownie Bottom
2. Preheat the oven to 350 F and prepared an  9″ springform pan.  She recommends buttering it and lining with flour dusted parchment.  I just sprayed it and hoped for the best.
3. In a large glass bowl, melt the chocolate, butter and salt together in 30 second bursts.  Stir between each trip to the microwave until the chocolate is just melted and able to be mixed smooth.  Be careful not to scorch the chocolate.  Allow to cool slightly before you proceed.
4. .........................
5. .....................................

for full instruction please see : www.cookingwithcarlee.com

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