Peanut Butter and Chocolate Cheesecake Swirl Brownies

I found this recipe as I was going through an old bon appétit magazine. If you like rich desserts then this is the one for you! The magazine recommends using natural peanut butter (made with peanuts and salt only). I bought some to make this recipe, and it worked really well. I used bittersweet Ghirardelli chocolate chips instead of chopping up a bar or squares, to save me a little time.

Peanut Butter and Chocolate Cheesecake Swirl Brownies
bon appétit
Brownie Layer
Nonstick vegetable oil spray
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Cheesecake Layer
1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1 tsp vanilla extract
1/2 cup sugar
2 large eggs
2 TBSPs heavy whipping cream
2 TBSPs all purpose flour
2 ounces bittersweet chocolate, chopped

1. Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
2. Brownie layer - Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
3. Cheesecake layer - Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
4. Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
5. Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.

Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.