Peanut Butter Egg Brownie Cheesecake

1. Preheat oven to 350°F (175°C).

2. Prepare brownie mix according to package directions and bake in a 8x8 or 9x9 inch pan.

3. Let brownie cool completely.

4. While brownie is cooling, make cheesecake layer by whipping heavy cream with powdered sugar until stiff peaks form.

5. In a separate bowl, beat cream cheese until smooth.

6. Add sweetened condensed milk and mix well.

7. Gently fold whipped cream into cream cheese mixture.

8. Crumble cooled brownie and press into the bottom of a springform pan.

9. Pour cheesecake mixture over brownie crust and smooth the top.

10. Refrigerate for at least 4 hours.

11. Chop peanut butter eggs into small pieces.

12. Top cheesecake with chopped peanut butter eggs.

13. Drizzle with chocolate sauce, if desired.

14. Serve and enjoy!