By daily 
Hot Fudge Sundae Brownie Cheesecake 
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For the Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Hot Fudge Topping:
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
ππΆπΏπ²π°ππΆπΌπ»π Prepare the Brownie Layer:
Preheat your oven to 350Β°F (175Β°C) and grease a 9-inch springform pan.
In a medium bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth.
Stir in the cocoa powder, flour, salt, and baking powder until just combined.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
Make the Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the cooled brownie layer.
Bake for 40-45 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely in the pan.
Prepare the Hot Fudge Topping:
In a small saucepan, combine the heavy cream, sugar, cocoa powder, and chocolate chips. Cook over medium heat, stirring constantly until the mixture is smooth and thickened.
Remove from heat and stir in the vanilla extract.
Allow the fudge to cool slightly, then pour over the top of the cooled cheesecake.
Assemble the Cheesecake:
Once the hot fudge has set, carefully remove the cheesecake from the springform pan.
Garnish with whipped cream, maraschino cherries, and extra chocolate shavings, if desired. Enjoy