Cinderella Cheesecake
Source of Recipe
amethysts-recipes.com
3 1-ounce squares unsweetened
chocolate, chopped
1/4 cup butter or margarine, cut
into small pieces
2 eggs
1 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
2 1-ounce squares semisweet
chocolate, finely chopped
1/2 cup self-rising flour
Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
In a small saucepan, melt unsweeetened chocolate with butter, stirring until mixture is smooth. Cool.
In a medium bowl, beat eggs and brown sugar until thick and lemon-colored. Beat in chocolate mixture, vanilla, and chopped chocolate. Stir in flour until just blended. Spread 1 cup batter over the bottom of prepared springform pan.
Bake for 17 minutes or until firm. Place in freezer for about 15 minutes.
FILLING
1 8-ounce package cream cheese,
softened
1/2 cup firmly packed brown sugar
3 eggs
1/2 cup sour cream
1-1/3 cups creamy peanut butter
1/4 cup self-rising flour
In a large mixing bowl, beat cream cheese and brown sugar until smooth. Add egg, sour cream, peanut butter and flour; beat until well blended.
With a knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling.
Bake 50 minutes or until center of cheesecake is gently set.
TOPPING
3/4 cup sour cream
1 tablespoon sugar
In a small bowl, combine sour cream and sugar; blend well. Spread on top of cheesecake to within 3/4-inch of edge.
Bake for 3 minutes.
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