Storm the Cassoulet

Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust

on October 17, 2013

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Ingredients:

1 tube peanut butter cookie dough
1 8×8″ pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
2lb cream cheese (softened)
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs

Method:

Cookie Crust

Preheat oven to 350

Open the tube of cookie dough and press it into the bottom and 1 1/2″ up the sides of a greased 9″ springform pan. Bake 5 minuntes,

Cheesecake

Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan.

Let cool on the counter, then cover and chill at least 4 hours.

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