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.
