Cinderella Cheesecake

For the crust:

Preheat oven to 350.

Grease a 9-inch springform pan. Dust with flour. Melt unsweetenedchocolate and butter in small saucepan over low heat. Cool. Beat eggsand sugar in medium bowl until slowly dissolving ribbon forms when beaterare lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla,and chopped chocolate. Add flour and baking powder. Mix until justblended--do not overbeat. Spread 1 cup brownie batter over bottom of pan.

Bake until firm, about 17 minutes. Cool baked crust in freezer for about15 minutes. Maintain oven temperature.

For the filling:

Blend cream cheese and sugar until smooth. Add eggs and sour cream.

Add peanut butter and flour. Using small knife, spread remaining browniebatter around the sides of the pan, sealing batter to bottom crust. Pourin filling, which will not be as high as brownie batter. Bake until centerof cheesecake is gently set and brownie sides have fallen to form a ringaround the filling. (About 50 minutes)

For topping:

Blend sour cream and sugar. Spread on top of cheesecake to within 3/4inch of edge. Bake cheesecake 3 more minutes.