CHERRY CHOCOLATE BROWNIE CHEESECAKE
1 8 oz brownie mix or 1 2/3 cup of brownie mix
4 eggs, divided
1 Tbsp. oil
1/2 cup mini semi sweet chocolate chips
3 8 oz packages cream cheese, softened
3/4 cup sugar
1 21-ounce can Lucky Leaf Premium Cherry Pie Filling
Frozen whipped topping, thawed for garnish (optional)
Preheat oven to 350 degrees. Coat a 9- inch sprinform pan with cooking spray: set aside. In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate chips.
Spread batter in prepared pan. Bake for 10-12 minutes or until brownie is set. (It will not be completely done at this point.) Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until well combined and smooth. Add in the remaining eggs on low speed and set the mixture aside. Carefully spoon 1/2 can )1 cup) of pie filling into center of brownie, leaving a 2- inch brownie border along side if pan. Carefully, pour cream cheese mixture over surface. Bake for 35-40 minutes or until the center is set, but jiggles when the pan is lightly tapped. Cool in pan on a wire rack for 1 hour. Cover and chill at least 4 hours before serving. Top cheesecake with remaining cherry pie filling. Garnish with optional whipped topping.
* note* When I made the recipe I doubled the brownie mixture for the bottom of the pan.