Chocolate & Peanut Butter Fudge Swirl Cheesecake
—
### **Ingredients**
**For the brownie crust:**
* 1 box brownie mix
* Ingredients for brownie mix as per box instructions (eggs, oil, water)
**For the chocolate fudge cheesecake layer:**
* 1 (8-ounce) package cream cheese, softened
* ½ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ cup semi-sweet chocolate chips, melted and cooled
* ¼ cup sour cream
**For the peanut butter cheesecake layer:**
* 1 (8-ounce) package cream cheese, softened
* 1 cup creamy peanut butter
* 1 cup powdered sugar
* 1 cup heavy whipping cream, cold
* 1 teaspoon vanilla extract
**For the topping:**
* Chocolate sauce for drizzling
* Caramel sauce for drizzling
* Peanut butter frosting for piping (see instructions)
* Chocolate-covered peanut butter cups or chopped chocolate (optional)
—
### **Instructions**
**1. Bake the brownie crust:**
* Preheat oven according to brownie mix instructions.
* Prepare brownie batter as directed on the box.
* Pour the batter into a greased 9-inch springform pan.
* Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
* Let the brownie cool completely in the pan.
**2. Make the chocolate fudge cheesecake layer:**
* In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
* Add the sugar and beat until creamy.
* Mix in the eggs one at a time, followed by the vanilla.
* Blend in the cooled melted chocolate and sour cream until smooth.
* Pour the chocolate cheesecake mixture over the cooled brownie crust.
* Place the pan in the freezer to set for 1 hour.
**3. Make the peanut butter cheesecake layer:**
* In a large bowl, beat the softened cream cheese and creamy peanut butter until smooth.
* Add the powdered sugar and vanilla extract and beat until combined.
* In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
* Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
* Pour the peanut butter filling over the chilled chocolate layer and smooth the top.
* Place the cheesecake back in the freezer for at least 6 hours, or preferably overnight, until completely firm.
**4. Make the peanut butter frosting for topping (optional):**
* In a small bowl, beat ½ cup softened butter with ½ cup creamy peanut butter. Gradually add 1 ½ cups powdered sugar and 1 tablespoon of milk until you have a thick, pipeable consistency.
**5. Decorate and serve:**
* Carefully remove the springform pan ring.
* Just before serving, drizzle generously with chocolate sauce and caramel sauce, allowing them to drip down the sides.
* Pipe dollops of the peanut butter frosting on top.
* Garnish with chocolate-covered peanut butter cups or chopped chocolate if desired.
* Slice and serve immediately.
