Cherry Chocolate Brownie Cheesecake

By marlene

Ingredients

• 1-8 ounce box fudge brownie mix 1 egg
• 3 tbs oil
• 3/4 cup sugar
• 1/2 cup mini semisweet chocolate chips
• 3 eggs
• 3 packages [8 ounces each] cream cheese room temperature
• 1-21 ounces cherry pie filling
• Cool whip thawed

Preparation

Step 1

Preheat oven to 350*. Coat a 9 inch spring form 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 to 12 minutes or until brownie is just set.[ It want be completely done at this point] Meanwhile in a large bowl beat cream cheese and sugar with an electric mixer on medium speed until well combined and smooth. Beat eggs in on low speed just until combined ans set to the side. Carefully spoon 1/2 can of pie filling into center of brownie, leaving a 2 inch brownie border along sides of the pan. Dollop cream cheese mixture over surface, carefully spread to edges. Bake for 35 to 40 minutes or until 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 cool whip if desired.