Cinderella Cheesecake

Prep /Total time : 10 hours       Serves  10 to 12

BROWNIE CRUST:
3           (1 ounce) unsweetened chocolate baking squares
1/4         cup unsalted butter
1/2         cup sifted all-purpose flour
1/8         teaspoon salt
1/8         teaspoon baking powder
2            large eggs
1            cup firmly packed light brown sugar
1-1/2      teaspoons vanilla extract
1/2         (1 ounce) bittersweet chocolate baking square , finely chopped

CHEESECAKE FILLING and TOPPING:
1-1/2        (8 ounce) package cream cheese , softened
1              cup firmly packed light brown sugar
3              large eggs
1/2           cup sour cream
1-1/3        cups creamy peanut butter
SOUR CREAM TOPPING  (recipe below)
                 **Chocolate curls**

1.         Prepare Brownie crust : Preheat oven to 350* . Mircowave first 2 ingredients in a small mircowave bowl at MEDIUM (50% poweer) 1-1/2 minutes or until melted , stirring at 30-second intervals . Stir together flour , salt and baking powder in a bowl .
2.        Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted . Add vanilla , bittersweet chocolate and melted chocolate mixture and beat just until blended . Stir in flour mixture until combined.
3 .           Spread 1 cup brownie mixture on bottom of a greased and flored 9-inch springform pan . Bake at 350* on center rack 13 to 15 minutes or until set . Cool on wire rack 10 minutes ; freeze 15 minutes . Remove from freezer ; spread remaining brownie batter up sides of pan to 1/4-inch from top , sealing batter to bottom crust.
4 .          PREPARE FILLING : Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended . Add 3 eggs , 1 at a time , beating until yellow disappears after each addition . Beat in sour cream just until blended . Beat in peanut butter until blended .
5 .          Pour filling into prepared crust . (Mixture will not completely fill crust) . Bake at 350* for 35 minutes or until center is almost set .
6 .         Remove from oven . Spread Sour Cream Topping over center of cheesecake , leaving a 2-inch border around edge . Bake at 350* for 1 minute . Remove from oven ; gently run a knife around the edge of cheesecake to loosen . Cool completely on a wire rack .
7 .         Cover and chill 8 to 12 hours . Remove sides of pan . Top with chocolate curls .
TIP :
I use Jif peanut butter .

SOUR CREAM TOPPING :
3/4          cup sour cream
2             teaspoons granulated sugar
Stir together sour cream and sugar in a small bowl until smooth .