Directions (continued)

• light and fluffy, about 4 minutes. Beat in chocolate mixture and
• vanilla. Combine flour and baking powder; gradually add to batter
• and mix well. Stir in chopped chocolate.
• Spread 1 cup into a greased 9-in. springform pan. Cover and
• refrigerate remaining batter. Place pan on a baking sheet. Bake at
• 350° for 17-19 minutes or until a toothpick inserted near the
• center comes out clean. Cool on a wire rack for 5 minutes; place in
• freezer for 15 minutes.
• For filling, in a large bowl, beat the peanut butter, cream cheese
• and brown sugar until smooth. Add eggs and sour cream; beat on low
• speed just until combined. Spread remaining brownie batter about
• 1-1/2 in. high around sides of pan, sealing to baked crust.
• Pour filling into center. Bake at 350° for 45 minutes or until
• center is almost set.
• For topping, combine sour cream and sugar; spread over filling to
• within 3/4 in. of edges. Return cheesecake to the oven; turn oven
• off and let stand for 5 minutes. Cool on a wire rack for 10 minutes.
• Carefully run a knife around pan to loosen; cool 1 hour longer.
• Refrigerate overnight. Drizzle with melted chocolate. Refrigerate
• leftovers. Yield: 12 servings.