• Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.

To make the topping:

• Beat together 2 packages cream cheese and 1/2 cup sugar until smooth. Add in 1 large egg and 1/2 teaspoon vanilla and continue to beat until smooth.

To make the brownies:

• In a microwave-safe bowl, melt 1 cup butter and 6- ounces unsweetened chocolate 30 seconds at a time until melted and smooth. Stir in 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon salt. Add in 4 large eggs and 1 ¼ cups flour. Mix until incorporated.
• Spread brownie mix into the bottom of your 13x9 inch prepared pan. Drop Cheesecake mixture on top, followed by 1 can Lucky Leaf® Cherry Pie Filling. Run a knife through the top, giving it the marbled look.
• Bake for 45-50 minutes until the cheesecake starts to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.