Chocolate Chip Peanut Butter Cheesecake Cake

Beat the base mixture: Place the softened cream cheese, peanut butter, powdered sugar, vanilla, and salt in a mixing bowl. Beat until completely smooth and creamy, ensuring no lumps remain. This creates the rich foundation of the filling.
Whip the cream separately: In another bowl, whip the cold cream to soft, fluffy peaks. This step gives the filling its light, mousse-like texture.
Fold gently: Add the whipped cream into the cream cheese mixture using a spatula. Fold slowly to avoid deflating the cream, keeping the mixture airy and smooth.
Add chocolate chips: Stir in the mini chocolate chips just until evenly distributed.
Assemble: Pour the peanut butter cheesecake filling over the cooled brownie crust. Smooth the top with a spatula.
Chill: Refrigerate for at least 6 hours or overnight, allowing the cheesecake to fully set into a firm, sliceable layer.