Brownie layer
* 1 box fudge brownie mix
* Eggs, oil, and water called for on the box
Cheesecake layer
* 2 packages (8 oz each) cream cheese, softened
* ½ cup sugar
* 2 large eggs
* 1 teaspoon vanilla
Cherry layer
* 1 can (21 oz) cherry pie filling
Directions
1. Heat oven to 350°F. Grease a 9 × 13-inch pan or line it with parchment paper.
2. Prepare the brownie batter according to the package directions.
3. Spread about ¾ of the brownie batter evenly in the pan.
4. Beat the cream cheese and sugar until smooth. Add eggs and vanilla and beat just until combined.
5. Spread the cheesecake mixture gently over the brownie layer.
6. Spoon the cherry pie filling over the cheesecake. You can use the whole can, or about ¾ of it if you prefer less fruit.
7. Drop spoonfuls of the remaining brownie batter over the cherries. Gently swirl the brownie, cheesecake, and cherries with a butter knife.
8. Bake 40–50 minutes, until the edges are set and the center has only a slight jiggle. A toothpick inserted into a brownie section should have moist crumbs rather than wet batter.
9. Cool completely, then refrigerate for at least 2–3 hours before cutting. They are even better chilled overnight.
For a more bakery-style version, add ½ cup mini chocolate chips to the brownie batter and ½ teaspoon almond extract to the cherry filling. The almond-cherry combination is especially good.
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