Ingredients:
1 cup sugar
1.50 teaspoons vanilla essence
4 egg
45 vanilla wafer
0.50 cup all-purpose flour
0.25 teaspoon baking powder
0.25 teaspoon salt
0.25 cup chocolate-peanut butter ice cream topping
6 tablespoons butter
6 tablespoons cocoa powder
6 tablespoons powdered sugar
32 ounces cream cheese
1 Cherry

Method:
Heat oven to 350. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Spread b Combine all crust ingredients and press onto bottom and up sides of a 9-inch springform pan. Bake 8 minutes at 350.

Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.

Cut cooled brownies into 3/4-inch pieces and sprinkle over cheesecake batter, gently pushing them down into the batter. Drop peanut butter topping by teaspoonfuls onto surface of cheesecake.

With knife or metal spatula, swirl gently through batter for ma Cover and place in refrigerator until chilled through, about 4 hours.

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