1-Prepare the oven and pan: Start by preheating your oven to 350°F (175°C) and lining a 9 x 13-inch baking pan with foil for easy removal don’t forget to lightly spray it with cooking spray.

2-Mix the brownie batter: In a large mixing bowl, whisk melted butter and sugar until smooth, then add vanilla and the 4 eggs, whisking until fully combined. Stir in the flour, cocoa powder, and salt until just incorporated the batter will be thick, which is perfect for that fudgy texture.

3-Assemble the layers: Spread a little more than half of the brownie batter evenly across the pan’s bottom. Next, beat the softened cream cheese, 1 egg, vanilla, and ⅓ cup sugar with an electric mixer until silky and smooth, then spoon this over the brownie base and spread gently. Drop spoonfuls of the cherry filling over the cheesecake layer and spread lightly for a marbled effect.

4-Finish and bake: Finally, drop the remaining brownie batter by spoonfuls over the cherry spots and smooth it as best you can; the thickness might leave some peepholes to show off the filling. Bake for 30-35 minutes until the center looks set with a slight jiggle, then cool completely. For cleaner slices, refrigerate the pan for several hours and lift out using the foil.