Cornbread Peanut Butter Cup Cheesecake with Fudge Brownie Topping

Cornbread Crust Ingredients:

• 1 1/2 cups cornbread mix
• 1/3 cup butter, melted
• 1/4 cup sugar

Peanut Butter Cup Cheesecake Filling Ingredients:

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Fudge Brownie Topping Ingredients:

• 1/2 cup semisweet chocolate chips
• 1/4 cup butter
• 1/4 cup sugar
• 1 egg
• 1/2 cup all-purpose flour

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the cornbread mix, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and sugar until smooth. Add the eggs and vanilla extract. Fold in the mini chocolate chips. Pour the mixture on top of the cornbread crust and smooth out the top.
4. Bake for 35 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center. Remove from the oven and cool for 10 minutes.
5. While the cheesecake is cooling, prepare the fudge brownie topping. In a microwave-safe bowl, melt the semisweet chocolate chips and butter. Stir in the sugar and egg. Add the flour and mix until well combined.
6. Pour the brownie batter over the cheesecake and smooth out the top. Return to the oven and bake for an additional 15-20 minutes, or until the brownie is set and a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool completely at room temperature. Chill in the refrigerator for at least 4 hours before serving.