Directions

Preheat your grill to 350°F and prepare for indirect grilling. Bring out the cream cheese, letting it come to room temperature.

In a bowl, cream together the butter and sugar, add the eggs, one at a time, whisking until completely incorporated each time.

Add the flour, cocoa powder and salt to the butter mixture, and mix until it's well combined. Feel free to add a few chocolate chips into the batter at this point, if desired.

Use the coconut oil to grease a 10-inch spring form pan, then pour the batter in, smoothing it out. Bake over indirect heat for 10 to 15 minutes, or until mostly set, like you would pull them out and they would be under cooked if you ate them now. Remove from the grill and set aside.

Cut up the cream cheese into smaller cubes and put them into a large bowl with the sugar, flour and vanilla. Blend with a hand mixer until well combined. Add the eggs and sour cream, beating at low speed until smooth.

Divide the cheesecake mixture in half. Add the melted chocolate to one half, and the peanut butter to the other. Mix both until they are smooth. Pour the peanut butter layer over the brownie crust, then top that with the chocolate layer. You can use a knife to swirl the two together or you can leave them as separate layers.

Bake the cheesecake for 45 minutes, or until the sides are set but the center inch still has a little jiggle to it.

Allow the cake to cool completely, or refrigerate overnight. Top with peanut M&M candy before serving.

Recipe from Napoleon Grills.