Cherry-Fudge Cheesecake Dessert
1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) 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.