- 1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips, divided
- 6 tablespoons butter or margarine, melted
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Cheesecake Layer (recipe follows)
- 3 (8 ounce) packages softened cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon shortening
- Heat oven to 350 degrees F. Grease 9-inch springform pan. Set aside 2 tablespoons chips.
- Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
- Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer.
- Immediately after removing brownie from oven, sprinkle remaining chips over brownie surface. Spoon cheesecake mixture over chips. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
- Combine 1/2 teaspoon shortening and reserved 2 tablespoons chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Store, covered, in refrigerator.
- Cheesecake Layer: Beat 3 packages (8 oz. each) softened cream cheese and 3/4 cup sugar until smooth in large mixer bowl. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.