1-Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy release later.

2-In a mixing bowl, combine the brownie mix, 2 of the eggs, 3 tablespoons water, and ½ cup vegetable oil, then follow the box instructions. Transfer the batter to the prepared pan and bake for 15 minutes, or until set on top. This step creates that perfect fudgy base for brownie bottom cheesecake.

3-In a separate bowl, beat the 16 oz. cream cheese until light and fluffy. Add the ⅔ cup granulated sugar and beat until combined, then mix in 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ¼ cup sour cream, and ¼ cup of the heavy whipping cream until fully blended.

4-Add the remaining 2 eggs one at a time, stirring by hand after each addition to keep the mixture smooth. Pour this cheesecake layer over the baked brownie base for that signature contrast.

5-Reduce the oven temperature to 325°F and bake for another 45 minutes. Turn off the oven and keep the door closed for 20 minutes, then crack it open for 30 more minutes to cool gradually.

6-Remove the pan from the oven and let it cool to room temperature, then chill in the refrigerator for 2-3 hours to set completely.

7-Whip the remaining 1 cup heavy whipping cream with 3 tablespoons powdered sugar until stiff peaks form. Top the chilled cheesecake with this whipped cream and drizzle with ½ cup hot fudge sauce or chocolate ganache before serving.