Preparation

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
• In a large bowl, cream together the melted butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• In another mixing bowl, beat the softened cream cheese with sugar until smooth. Add in the vanilla extract and eggs, mixing until fully incorporated. Dollop the cheesecake mixture over the brownie batter in the baking dish.
• Using a knife or skewer, gently swirl the cheesecake mixture into the brownie batter to create a marbled effect. Be careful not to overmix.
• Spread the cherry pie filling evenly over the cheesecake layer. If you prefer a thicker topping, mix the filling with cornstarch before spreading.
• Bake in the preheated oven for 45-50 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
• Allow the brownies to cool in the pan for at least 30 minutes before slicing. Serve as is, or with a scoop of vanilla ice cream.
• Place any leftovers in an airtight container and refrigerate for up to five days. Alternatively, freeze individual slices for up to three months.