Heat the oven to 350F. Line a 9X9″ baking pan with parchment paper. Set aside.
In a mixing bowl, add the cream cheese, heavy cream and sugar. With the paddle attachment on, beat on low speed until creamy.
Add the 2 eggs, one at a time, beating after each addition.
With a spatula fold in the peanut powder.
Set the cheesecake mix aside while making the brownie layer.
In a separate bowl add the 3 eggs and 2 cups of sugar.
With the paddle attachment on, beat on medium-low speed until the mixture increases in volume and gets a pale colour, about 5 minutes.
Lower the mixer’s speed and beat in the vanilla extract and melted butter.
Gently fold in the cocoa powder, all-purpose flour, baking powder, and salt.
Pour almost all the brownie batter into the bottom of the prepared baking pan and Spread it evenly.
Carefully, spread the peanut cheesecake over the brownie layer and finish with the remaining brownie batter.
With a fork or a butter knife make a few swirls into the top brownie layer and cheesecake layer.
Place the pan into the hot oven and bake for 50 to 55 minutes.
Remove the dessert from the oven and let cool completely before cutting it into bars
