Brownie Bottomed Peanut Butter Cup Cheesecake
1 (19.5 oz) package brownie mix
2 (8 oz) packages of cream cheese, at room temperature
1 1/2 cups peanut butter
1 (14 oz) can sweetened condensed milk
1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
4 peanut butter cups, chopped
Prepare brownie mix according to package, using 9×13″ pan. Cool completely.
Spray 9″ springform pan with cooking spray. Once the brownies have cooled, cut them into bars and using 3/4 of the bars, press them into the bottom of prepared springform pan, forming an even crust. Set aside.
Crumble the remaining brownies and set aside.
In a large mixing bowl with electric mixer, mix together the cream cheese and peanut butter until combined. Add sweetened condensed milk and beat until well combined.
In separate bowl, beat whipping cream until soft peaks form. Add powdered sugar then beat until stiff peaks form.
Reserve 1/2 cup of the whipped cream mixture, then fold the remaining into the cream cheese/peanut butter mixture.
Spread one-half of the cream cheese/peanut butter mixture over the brownies in the pan. Sprinkle with half of the remaining brownie crumbles. Spread remaining cream cheese/peanut butter mixture over the brownies.
Top with reserved 1/2 cup of whipping cream, then sprinkle remaining brownie crumbles and chopped peanut butter cups.
Cover and chill for 4 to 24 hours. Enjoy!