Prepare the Brownie Layer:

• Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

• In a microwave-safe bowl, melt the chopped chocolate and butter together in 30-second bursts, stirring in between, until smooth.

• Whisk in the granulated sugar.

• Add the eggs and vanilla, whisking until the batter is glossy.

• Sift in flour, cocoa powder, and salt. Fold gently until combined.

• Spread brownie batter in the pan evenly. Bake for 20 minutes.

Prepare the Peanut Butter Cheesecake Layer:

• In a medium bowl, beat the cream cheese until smooth.

• Add peanut butter and sugar, mix well.

• Add sour cream, egg, and vanilla. Mix until smooth.

Combine and Bake:

• After the brownie layer has baked 20 minutes, remove it from the oven and reduce temp to 325°F.

• Gently spread cheesecake mixture over brownie layer.

• Bake for 30 minutes, until set and edges are lightly golden.

• Let cool completely in pan, then refrigerate for 4 hours.

Prepare Chocolate Ganache:

• In a small saucepan, heat cream just until it begins to simmer.

• Pour over chocolate chips in a bowl. Let sit 2-3 minutes.

• Stir until smooth and glossy.

Assemble:

• Pour ganache over chilled cheesecake layer. Spread evenly.

• Chill another 30 minutes until ganache is set.

• Lift out using parchment, slice into squares, and serve.