Chocolate Marble Brownie Cheesecake

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Ingredients

Fudgy Brownie Chunks
• 1 box brownie mix (plus ingredients listed on the box: water, eggs, oil)

Chocolate Cookie Crust
• 1 ½ cups crushed Nilla Wafers (about 45–50 cookies)
• 6 tbsp powdered sugar
• 6 tbsp cocoa powder
• ½ cup unsalted butter, melted

Creamy Cheesecake Filling
• 32 oz cream cheese, softened to room temp
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup hot fudge sauce (for swirling)

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Directions
1. Make Brownies
• Prepare brownie mix according to package instructions.
• Cool completely, then cut into ¾-inch cubes. Set aside (you’ll need about half for cheesecake).
2. Make Crust
• Preheat oven to 350°F (175°C).
• Mix crushed wafers, powdered sugar, and cocoa. Stir in melted butter until mixture looks like wet sand.
• Press firmly into bottom of a 9-inch springform pan. Bake 8 minutes, then cool.
3. Make Cheesecake Filling
• Beat cream cheese and sugar until smooth and fluffy.
• Add eggs one at a time, mixing after each. Stir in vanilla.
• Fold in half of the brownie cubes.
4. Assemble Cheesecake
• Pour batter over cooled crust. Tap gently to release air bubbles.
• Drizzle hot fudge sauce in a spiral pattern and swirl with a knife for marble effect.
5. Bake
• Bake at 350°F (175°C) for 50–55 minutes, until center is set but slightly jiggly.
• Turn off oven, crack door open, and let cool slowly for 1 hour (prevents cracks).
6. Chill
• Cool completely at room temp, then cover and refrigerate at least 4 hours or overnight.
7. Serve
• Remove springform rim. Slice with a hot clean knife.
• Top with whipped cream, hot fudge, brownie chunks, or chocolate shavings.