By Oscar Lewis
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Chill thoroughly. Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the sides of the pan). Garnish with your favorite whipped cream topping and then with a few leftover mini chips sprinkled over the top. Brownie Cheesecake 45 Brownie Peanut Butter Cheesecake Crust 3 1/2 ounces semisweet chocolate, grated (reserve 1/2 ounce) 1/4 cup butter 1/2 cup all−purpose flour 1/8 teaspoon baking powder 2 large eggs 1 cup packed light brown sugar 1 1/2 teaspoons chocolate extract Filling 12 ounces cream cheese, room temperature 1 cup packed light brown sugar 3 large eggs 1/2 cup sour cream 1 1/3 cups creamy peanut butter Topping 3/4 cup sour cream 2 teaspoons granulated sugar 1/2 cup creamy peanut butter Small apricot roses for garnish Preheat oven to 350 degrees F.
Gradually mix in honey, lemon juice and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside. Crust: Brush 10−inch springform with butter. ) Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches over−hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan.
Bake for 15−17 minutes, or until firm. Cool in the pan in the refrigerator for 15−30 minutes. Filling: In a large bowl, with electric mixer at medium, beat the cream cheese and brown sugar until smooth. Beat in the eggs and sour cream. Beat in the peanut butter. To prepare the pan, use a spatula to spread the remaining chilled crust evenly around the insides of the pan. To make this easier, set the pan on its side and roll it, spreading at the same time. Pour in the filling mixture. Bake for 25 to 30 minutes, or until the filling is firm, spreading the topping on the cheesecake about 3 minutes before removing from the oven.
A Death In The Sanchez Family by Oscar Lewis