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  Recipe Home » Deserts » Cinderella Cheesecake
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  Cinderella Cheesecake
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
Brownie Crust-----
3 oz Unsweetened Chocolate --
Chopped
1/4 cup Unsalted Butter -- cut in
small Pieces
1/2 cup Flour
1/8 tsp Baking Powder
2 Eggs
1 cup Light Brown Sugar -- firmly
Packed
1 1/2 tsp Vanilla
2 oz Semisweet Chocolate --
Finely chopped
Filling-----
8 oz Cream Cheese -- softened
1/2 cup Light Brown Sugar -- firmly
Packed
3 Eggs
1/2 cup Sour Cream
1 1/3 cup Creamy Peanut Butter
1/4 cup Flour
Topping-----
3/4 cup Sour Cream
3 tsp Sugar
Instructions:
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.

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