Peanut Butter Buckeye Brownie Cheesecake 
A jaw-dropping dessert with a fudgy brownie base, creamy peanut butter cheesecake center, and rich chocolate topping loaded with buckeye candy pieces! 
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes (plus chilling time)
Yield: 12 servings
Ingredients:
For the Brownie Layer:
* 1 box brownie mix
* Ingredients required on brownie mix box
For the Peanut Butter Cheesecake Layer:
* 16 oz cream cheese, softened
* 1 cup creamy peanut butter
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
For the Chocolate Topping:
* 1 cup semisweet chocolate chips
* 1/2 cup heavy cream
For the Garnish:
* 1 cup buckeye candies, halved
* 1/4 cup peanut butter, melted for drizzle
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or springform pan.
2. Prepare the brownie batter according to package directions.
3. Pour the brownie batter into the prepared pan and bake for 15 minutes.
4. While the brownie layer bakes, beat the cream cheese, peanut butter, and sugar until smooth.
5. Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract.
6. Remove the partially baked brownie layer from the oven.
7. Carefully spread the peanut butter cheesecake mixture over the brownie layer.
8. Return to the oven and bake for 30–35 minutes, or until the cheesecake is set around the edges.
9. Cool completely, then refrigerate for at least 4 hours.
10. Heat the heavy cream until steaming and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
11. Spread the chocolate ganache over the chilled cheesecake.
12. Top with halved buckeye candies and drizzle with melted peanut butter.
13. Chill for 30 minutes before slicing and serving.
Pro Tip:
For extra-rich flavor, freeze the cheesecake for 20 minutes before adding the ganache. The chocolate topping will set beautifully and create clean, bakery-style layers! 
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Peanut Butter Buckeye Brownie Cheesecake
