1 Prepare brownie mix according to PKG directions, using 13x9x2 inch pan option. Cool completely on wire rack; set aside. Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9x3 inch springform pan, forming an even crust. Spread with the fudge ice cream topping ; set aside. Crumble remaining 1/4 of the brownies; set aside.

2 In a large mixing bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed until just combine. Add sweetened condensed milk. Beat just until combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form. Reserve 1/2 cup of the whipping cream mixture. Fold remaining whip cream into the cream cheese mixture.

3 Spread one-half of the cream cheese mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup. Cover and chill for 4 to 24 hours.