Prep the pan and oven

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9-inch springform pan with nonstick cooking spray and set it aside.

Make the brownie base

• In a medium mixing bowl, combine the brownie mix, 1 egg, and canola oil until well blended.

• Fold in the mini chocolate chips.

• Spread the batter evenly in the prepared pan.

• Bake for 10–12 minutes, until the brownie is just set but not fully baked.

Prepare the cheesecake filling

• In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy.

• Reduce the mixer to low speed and add the remaining 3 eggs, one at a time, mixing just until incorporated.

Assemble the layers

• Spoon 1 cup (about half a can) of cherry pie filling onto the brownie layer, keeping a 2-inch border of brownie along the edges.

• Carefully spread the cheesecake mixture over the top, making sure it reaches the edges of the pan.

Bake the cheesecake

• Bake for 35–40 minutes, or until the center is set but still slightly jiggles when gently shaken.

• Transfer the cheesecake to a wire rack and cool for 1 hour.

Chill and top

• Cover and refrigerate for at least 4 hours, or overnight for best results.

• Just before serving, spoon the remaining cherry pie filling over the top.

Garnish and serve

• Finish with a swirl of COOL WHIP and a drizzle of chocolate syrup if desired.