Brownie Bottom Peanut Butter and Milk Chocolate Chip Cheesecake Recipe

Directions

1. Preheat oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan. Measure out and reserve 1 tbsp (15 mL) each milk chocolate chips and peanut butter chips.

2. Stir butter with sugar and vanilla in a large bowl with a wooden spoon. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread into prepared pan.

3. Bake for 25 to 30 minutes or until brownie begins to pull away from sides of pan. Meanwhile, beat the cream cheese with sugar until smooth. Add eggs, one at a time, beating well after every addition; stir in vanilla.

4. Immediately after the brownie is removed from the oven, sprinkle remaining chocolate chips and peanut butter chips over surface. Spoon cheesecake mixture over chips. Return to oven; bake for 45 to 50 minutes or until almost set. Place on a wire rack and run a thin knife around cake to loosen from side of pan; cool for 2 hours. Cover; refrigerate for 3 to 4 hours or until thoroughly chilled before removing ring from pan.

5. Place reserved milk chocolate chips, peanut butter chips and shortening in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary microwave for an additional 10 seconds at a time; stirring after heating until chips are melted and mixture is smooth when stirred. Drizzle over top of chilled cheesecake. Store, covered, in refrigerator.

Makes 10 to 12 servings.