1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Prepare the brownie batter and pour it into the pan. Bake for 20–25 minutes until set but not overbaked. Let it cool completely.

3. In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla. Mix well.

4. Beat in the eggs one at a time, scraping down the bowl as needed. Stir in flour and salt until just combined.

5. Pour the cheesecake mixture over the cooled brownie base. Tap the pan gently to remove air bubbles.

6. Bake for 50–60 minutes at 325°F until the center is just slightly jiggly.

7. Cool on a wire rack, then chill for at least 4 hours or overnight in the refrigerator.

8. Warm the hot fudge slightly and pour over the chilled cheesecake.

9. Add whipped cream swirls, sprinkles if using, and a cherry on each slice.

10. Slice with a warm knife and serve chilled.