Let’s walk through the steps to create this masterpiece. I promise it’s easier than it sounds, and the result is well worth the effort.

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Stir in the melted butter, eggs, and vanilla until just combined.
3. Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
4. In a separate bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold in the whipped topping until fully incorporated.
5. Spread the cheesecake mixture over the cooled brownie layer. Smooth the top and sprinkle with the chopped peanut butter cups.
6. Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to set properly.

Here’s a little tip from my kitchen: if you notice the cheesecake layer isn’t setting as quickly as you’d like, a quick chill in the freezer for about 15 minutes before serving does wonders!