Instructions

1. Line the bottom of an 9-inches springform pan with parchment paper, grease with baking spray and wrap the pan in two layers of heavy-duty aluminum foil. You won’t bake the cheesecake in a water bath, but aluminum foil prevents the cake from burning on the edges and rising unevenly.

Brownie Bottom:

1. In a large bowl combine brownie mix with 1 egg and ½ cup melted butter. Mix to comes together. The mixture will be very thick. If it’s not come together add 1 tablespoon of water at a time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer. Place in the fridge or freezer.

Peanut Butter Cheesecake:

1. Preheat the oven to 350 F.
2. Beat softened cream cheese with sugar and vanilla.
3. Add sour cream, peanut butter, and corn starch and mix just to combine.
4. Add eggs and mix at low speed to combine evenly. Scrape down the bottom of the bowl.
5. Using a spatula, stir in chopped Snickers.
6. Spread the mixture over the brownie bottom and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan (at the bottom of the oven). This will provide enough moisture to prevent the cheesecake from cracking on top, and no need for a water bath.
7. Bake for about 1 hour and 20-30 minutes or until the center has set. If the top starts browning too much tent the top with parchment paper or aluminum foil. Turn off the oven and crack the door open for an additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hours.
8. When it’s cooled remove the ring from the springform pan and transfer the cake onto the serving plate.

Caramel Peanuts Layer:

1. Unwrap the candies and put them into a saucepan over low heat. Add evaporated milk and gently stir until smooth. When the caramel is smooth and creamy stir in peanuts.
2. Spoon the mixture over cooled cheesecake and spread into an even layer. Place in the fridge to firm.

Milk Chocolate Ganache:

1. Place chopped chocolate and ½ cup of heavy cream in a saucepan and melt over LOW heat, stir it gently until completely smooth and has no lumps. Then stir in the remaining cold heavy whipping cream. Cold cream will thicken the ganache. You’ll need a thick ganache so you can make a smooth and even layer over the lumpy peanut layer. Use just half of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache to thin it so you can pour it over the cake to make the smooth and shiny surface.
2. Garnish with chopped snickers candies.