Recipe - Cinderella Cheesecake

Brownie Crust
3 ounce Unsweetened Chocolate
Chopped
One fourth cup Unsalted Butter cut in
small Pieces
One half cup Flour
1/8 teaspoon Baking Powder
2 Eggs
1 cup Light Brown Sugar firmly
Packed
1 One half teaspoon Vanilla
2 ounce Semisweet Chocolate
Finely chopped
Filling
8 ounce Cream Cheese softened
One half cup Light Brown Sugar firmly
Packed
3 Eggs
One half cup Sour Cream
1 1/3 cup Creamy Peanut Butter
One fourth cup Flour
Topping
Three fourths cup Sour Cream
3 teaspoon Sugar

For the crust:

Preheat oven to 350.

Grease a 9inch 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 blendeddo
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 Three fourths inch
of edge. Bake cheesecake 3 more minutes.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini