Preheat oven to 180C.

Prepare brownies as instructed on the box or the recipe. Use a 9x13" pan to bake the brownies and allow to cool completely. Cut into long bars and set aside. Take about 1/2 of the bars and press into the bottom of a 9" springform pan forming an even crust. Set aside.

In a large mixing bowl, combine the cream cheese and peanut butter. Whip until well blended together. Add the condensed milk and mix.

In a separate medium bowl, whip the heavy cream until firm peaks begin to form. Add the icing sugar about half way through the mxiing process. Once formed, set aside 1/2 cup of the whipped cream for later use. Fold the rest of the whipped cream into the cream cheese mixture. Gently fold half of the remaining brownie into the mixture.

Top with the remaining whipped cream and sprinkle with the rest of the brownie chunks and fudge topping.

Cover and chill for 4-24 hours.