Bake the Brownies: Follow the directions on your brownie mix box and bake them up. Once they’re completely cool, cut them into ¾-inch cubes. You’ll use about half for the cheesecake.

Prepare the Crust: Preheat your oven to 350°F. Mix the crushed Nilla Wafers with powdered sugar and cocoa powder, then stir in the melted butter until it looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes.

Make the Cheesecake Batter: Beat the room temperature cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, then gently fold in half of your brownie chunks.

Assemble the Cheesecake: Pour the cheesecake batter over your cooled crust. Tap the pan gently to release air bubbles, then drizzle hot fudge sauce on top in a spiral pattern and swirl with a knife.

Bake and Cool: Bake at 350°F for 50-55 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let it cool slowly for 1 hour.

Chill: Let it cool completely at room temperature, then cover and chill in the fridge for at least 4 hours or overnight.

Slice and Serve: Remove the springform rim and slice with a hot, clean knife. Top with extra hot fudge, whipped cream, cherries, or more brownie pieces.