I made a brownie-bottomed peanut butter cheesecake today and I had all
sorts of high hopes for it. It set beautifully in the oven, firmed up
nicely in the fridge, looked gorgeous when I released it from the
springform pan. However, when I went to cut it it was a mess! The
brownie bottom didn't set at all except for the exterior and the
cheesecake was goopy. I was crushed. It tasted like a big gloppy
uncooked mess.

I used an amalgam of 2 recipes - one for the brownie bottom, taken from
a different cheesecake recipe (that was very successful, but involved a
much thinner cheesecake portion than what I baked today) and one for the
cheesecake portion (that didn't have a crust to it at all). I put the
temp at something between what the brownie recipe called for and what
the cheesecake recipe directed. I baked it in a water bath for longer
than either recipe called for, thinking that would do the trick. A
reviewer of the cheesecake recipe stated that they also made a brownie
crust, but didn't mention changing anything else about the cheesecake
recipe so I just assumed that s/he followed it as directed.

I'm going to attempt to rebake it tomorrow. Bad idea? Should I just
toss it? This is my first *real* cheesecake (the other one was more
like a cheesecake-y square) so be gentle.

N.