Cherry Fudge Cheesecake
1 pkg. brownie mix with syrup pouch
3 tablespoons butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups heavy cream
1 can (21 oz.) cherry pie filling
Heat oven to 350ºF. Stir together 1-1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.