Rosie's No Bake Peanut Butter Cup Brownie Cheesecake

Rosie's No Bake Peanut Butter Cup Brownie Cheesecake

Ingredients

*I  use one 19 1/2 oz brownie mix (prepared in 9×13 pan according to package directions, bake ahead of time and freeze until ready to assemble)
1 cup hot fudge sauce, divided
2 (8 oz) packages cream cheese, room temperature
1 1/2 cups creamy peanut butter
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1/4 cup powdered sugar
12 peanut butter cups, chopped (I used 11 because hey, you gotta eat just one!)

Directions:

1. Bake brownies and when cool, cut into squares.
2. Press 3/4 of the brownie squares into the base of a 9″ Springform pan. Reserve rest of brownies.
3. Heat hot fudge sauce for 30 seconds in microwave and then spread 3/4 cup onto brownie base. Set aside.
4. In mixer,  beat cream cheese and peanut butter until smooth.  Add sweetened condensed milk.
5. In a separate bowl, beat heavy cream and powdered sugar on high until stiff peaks form. Reserve 1 cup of whipped cream and set it aside.
6. Fold the rest of the whipped cream into the peanut butter mixture.  It should be smooth and creamy.
7. Spread half of the peanut butter mixture on top of brownie base. Cut rest of brownies into small cubes and sprinkle on top.
8.  Spread on the rest of the  peanut butter mix.
9. Spread on the reserved whipped cream.
10.  Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
11.  Chill for at least 4 hours.
12. Remove sides of springform pan when ready to serve.  Dig in!!!! Can store covered in fridge 3 days.