Cherry-Fudge Cheesecake Dessert

Chocolate and cherries marry in this decadent cheesecake made easy with a brownie mix. ...MORE + LESS -

1 pkg Betty Crocker* Chocolate Chunk Supreme Brownie Mix

3/4 cup (175 mL) all-purpose flour

1/3 cup (75 mL) butter or margarine, melted

2 pkgs (250 g) each) cream cheese, softened

1 1/2 cups (375 mL) whipping cream

1/4 cup (50 mL) chocolate syrup

1 can (540 mL) cherry pie filling

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1

Heat oven to 350ºF. Stir together 3/4 cup of the brownie mix (dry), flour and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
2

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.
3

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.

Tip: Removing the dessert from the pan will be easier if you press the crust rather than pack it too firmly.
Tip: Looking for another great flavour combo? Use raspberry pie filling.