By daily 
Hot Fudge Sundae Brownie Cheesecake 
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Brownie Layer:
1 box walnut brownie mix (plus ingredients required for package directions)
Cheesecake Layer:
24 ounces cream cheese (3 packages, 8 oz each)
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream
Whipped Cream Topping:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped peanuts
Piping bag with star tip
ππ»πππΏππ°ππΆπΌπ»π Prepare the Brownie Layer:
Preheat the oven to 350Β°F (175Β°C).
Spray a springform pan with cooking spray and set aside.
Prepare the brownie mix according to package directions and bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan.
Prepare the Cheesecake Layer:
In a stand mixer, beat the cream cheese and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Pour the cheesecake mixture over the cooled brownie layer in the springform pan.
Bake for 1 hour, or until the cheesecake is set but still slightly jiggly in the center.
Allow the cheesecake to cool to room temperature, then refrigerate overnight.
Prepare the Chocolate Ganache:
In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream.
Microwave in 45-second intervals, stirring after each interval, until smooth.
Pour the ganache over the cooled cheesecake and spread it evenly.
Refrigerate for 1 hour to allow the ganache to set.
Prepare the Whipped Cream Topping:
In a stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a star tip.
Pipe the whipped cream around the edge of the cheesecake.
Sprinkle the chopped peanuts on top of the whipped cream.
Enjoy 