1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 20-22 minutes, until the edges are set but the center remains slightly soft.
3. Remove from the oven and let cool completely while preparing the cheesecake layer.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing after each addition.
3. Mix in vanilla extract, heavy cream, and cornstarch, beating until well combined.
4. Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.
5. Wrap the bottom of the springform pan with aluminum foil and place it on a baking sheet.

Step 3: Bake the Cheesecake

1. Bake at 325°F (163°C) for 50-55 minutes, or until the center is just set (slightly jiggly).
2. Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly open.
3. Remove from the oven, then refrigerate for at least 6 hours or overnight.

Step 4: Decorate and Serve

1. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Remove the cheesecake from the pan and transfer it to a serving platter.
3. Drizzle warmed hot fudge sauce over the cheesecake.
4. Pipe or dollop whipped cream around the edges.
5. Sprinkle chocolate sprinkles and chopped nuts (if using) over the top.
6. Place a maraschino cherry on each whipped cream dollop.
7. Slice, serve, and enjoy!

Recipe Variations

• Peanut Butter Lovers: Swirl peanut butter into the brownie batter before baking.
• Caramel Drizzle: Replace hot fudge with caramel sauce for a different twist.
• Cookies & Cream: Fold crushed Oreos into the cheesecake layer.
• Dark Chocolate Decadence: Use dark chocolate cocoa powder for a richer flavor.