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In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cheesecake:
Spread half of the cheesecake filling evenly over the cooled brownie base.
Drizzle half of the hot fudge sauce over the cheesecake layer.
Spread the remaining cheesecake filling over the fudge layer.
Drizzle the remaining hot fudge sauce on top and gently swirl with a knife to create a marbled effect.
Sprinkle mini chocolate chips on top if desired.
Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or until firm.
Serve:
Carefully remove the sides of the springform pan before serving.
Slice and enjoy!
Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 450 kcal | Servings: 12 servings
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