Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust

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Ingredients

  • 1 tube peanut butter cookie dough (I like Pillsbury)
  • 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

Directions

Cookie CrustStep 1Preheat 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 min.
CheesecakeStep 2Beat 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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