Preparation / Directions:
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)
Blend sour cream and sugar. Spread on top of cheesecake to within 3/4
inch of edge. Bake cheesecake 3 more minutes.