Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.

In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.

Add in the eggs, one at a time, and the vanilla extract. Mix until smooth.

Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.

Pour the brownie batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.

While the brownie layer cools, beat the softened cream cheese and sugar in a bowl until creamy.

Add in the vanilla extract and beat in the eggs one at a time. Lastly, fold in the sour cream until smooth.

Pour the cheesecake filling over the cooled brownie layer, and spread it evenly. Bake for an additional 50-60 minutes, or until the center is set but still a little jiggly.

Allow the cheesecake to cool at room temperature for about an hour, then cover and chill it in the refrigerator for at least 4 hours, ideally overnight.

Once it’s chilled, remove the cheesecake from the springform pan. Drizzle hot fudge sauce over the top and add dollops of whipped cream, sprinkle with nuts and crown with a maraschino cherry.