4 8 oz packages cream cheese, softened
1 cup creamy honey roasted peanut butter
1 8 oz bottle hot fudge ice cream sauce
5 eggs
1 cup honey roasted peanuts, chopped
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup flour
1/4 cup milk
2 tbsp honey
1 box brownie mix
1/4 cup oil
2 tbsp water
Crust: Preheat oven to 350 degrees. In a bowl, add brownie mix, oil, water and one egg. Mix until all is moistened. Spray a spring form pan with nonstick spray. Press brownie mix in pan. Cook crust for 10 minutes. Remove from oven and cool. Lower oven temperature to 250 degrees.
Filling: Cream the cheeses together until all lumps are gone. Add sugars, honey, and peanut butter and continue creaming. Add one egg at a time, stirring well after each egg. Add milk and mix well. Add flour and mix well. Pour half of the filling over cooled brownie. Spoon half of hot fudge on filling leaving 1 inch space around edge of pan. Pour the rest of the filling in pan. Cook for 60-90 minutes. Start checking filling at 60 minutes. The filling is done when you gently shake the pan and there are no ripples in the middle. Turn off oven, allowing oven door to be ajar. Let cake stay in the oven another hour. Let cheese cake chill in the refrigerator at least 6 hours.
Topping: Melt remaining hot fudge and drizzle on cake. Melt 1/2 cup peanut butter and drizzle on cake. Sprinkle nuts on cake.
Serves 12
