01 -
Pop any leftovers in the fridge. They'll keep for about 5 days.
02 -
Let 'em cool off fully in the pan on a rack. Once they're not warm at all, chill them in the fridge at least 2 hours before you cut squares.
03 -
Slide the pan into your oven and bake for 35 to 40 minutes. The middle should barely wobble and a toothpick will come out with a few sticky crumbs.
04 -
Spoon the strained cherry pie filling right on top of the cheesecake. Make a swirl with a knife or toothpick to blend those cherries in a marble pattern.
05 -
Spread the cheesecake blend right on top of your brownie base. Be careful so you keep the layers even.
06 -
Whip up the soft cream cheese until it's smooth. Toss in sugar, egg, and vanilla. Keep mixing until it all looks like one creamy mixture.
07 -
Dump the brownie mix into your lined or greased pan and flatten it out to cover the bottom all the way.
08 -
Add the flour, cocoa, salt, and baking powder into the wet mix. Give it a quick stir—don't worry about getting it totally smooth.
09 -
Mix your melted butter and sugar together in a big bowl. Beat in the eggs and vanilla until everything blends together.
10 -
Fire up the oven to 350°F (175°C). Get a 9x13-inch pan ready with some butter or parchment paper.