Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix melted butter and 1 cup of sugar. Whisk in 2 eggs. Fold in flour, cocoa powder, and salt. Pour into the prepared pan and spread evenly.
- Bake the brownie base for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely on a wire rack.
- Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar, mixing until well combined.
- Beat in 3 eggs, one at a time, on low speed. Stir in the sour cream and vanilla extract until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled brownie base. Bake for 50-60 minutes, until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
- To make the hot fudge, place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers, then pour over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
- Pour the warm hot fudge over the chilled cheesecake. Garnish with whipped cream, sprinkles, and cherries before serving.
Nutrition
Notes
Ensure all dairy ingredients for the cheesecake filling are at room temperature to prevent a lumpy batter.
Cooling the cheesecake slowly is the best way to prevent cracks from forming on the surface.
Cooling the cheesecake slowly is the best way to prevent cracks from forming on the surface.