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* **Cheesecake Layer:**
* 4 packages (8 ounces each) cream cheese, softened
* 1 2/3 cups granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon vanilla extract
* 2 large eggs
* 3/4 cup heavy whipping cream([hersheyland.com][2], [That Skinny Chick Can Bake][3], [Hugs and Cookies XOXO][1])
* **Hot Fudge Sauce:**
* 4 tablespoons unsalted butter
* 1/4 cup light corn syrup
* 4 ounces unsweetened chocolate, chopped
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 1/2 cups heavy cream
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract([That Skinny Chick Can Bake][3])
**Instructions:**
1. **Prepare the Brownie Layer:**
* Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
* In a microwave-safe bowl, melt the butter. Stir in the granulated sugar, eggs, cocoa powder, salt, and vanilla extract until well combined.
* Fold in the all-purpose flour until just combined.
* Pour the brownie batter into the prepared pan and spread it evenly.
* Bake for 20 minutes, then remove from the oven and set aside to cool slightly.
2. **Prepare the Cheesecake Layer:**
* Reduce the oven temperature to 325°F (163°C).
* In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
* Add the granulated sugar and cornstarch, and beat until well combined.
* Add the vanilla extract and eggs, one at a time, beating well after each addition.
* Gradually add the heavy whipping cream and beat until the mixture is smooth and well combined.
* Pour the cheesecake batter over the partially baked brownie layer in the springform pan.
* Bake for 70-80 minutes, or until the center is set and the edges are lightly browned.
* Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, remove from the oven and let it cool to room temperature.
* Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.([That Skinny Chick Can Bake][3], [Savoring Moments][4])
3. **Prepare the Hot Fudge Sauce:**
* In a saucepan over medium heat, melt the butter.
* Stir in the light corn syrup and chopped unsweetened chocolate until the chocolate is melted and the mixture is smooth.
* Add the granulated sugar, brown sugar, heavy cream, and salt. Bring the mixture to a boil, stirring constantly.
* Reduce the heat and let the sauce simmer for 7-9 minutes, or until it thickens slightly.
* Remove from heat and stir in the vanilla extract. Let the sauce cool to room temperature.([Hugs and Cookies XOXO][1])
4. **Assemble the Cheesecake:**
* Once the cheesecake has fully set, remove it from the springform pan.
* Drizzle the cooled hot fudge sauce over the top of the cheesecake.
* Optional: Garnish with whipped cream, chopped nuts, and maraschino cherries for a classic sundae presentation.([Savoring Moments][4])
5. **Serve and Enjoy:**
* Slice the cheesecake with a warm knife for clean cuts.
* Serve chilled and enjoy the delightful combination of brownie, cheesecake, and hot fudge in every bite.
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### 🎉 Tips for Success
* **Room Temperature Ingredients:** Ensure that your cream cheese and eggs are at room temperature before starting. This helps achieve a smooth and lump-free cheesecake batter.([Savoring Moments][4])
* **Prevent Cracking:** To minimize the risk of cracks, avoid overmixing the cheesecake batter. Overmixing can incorporate excess air, leading to cracks as the cheesecake cools.
* **Hot Fudge Sauce Consistency:** If the hot fudge sauce becomes too thick after cooling, gently reheat it over low heat, stirring until it reaches a pourable consistency.
* **Make Ahead:**
