Preheat your oven to 350°F (175°C). In a mixing bowl, combine your brownie batter ingredients until well-blended. Pour the batter into a greased springform pan and bake for 25 to 30 minutes. Allow the brownie base to cool completely.

In a large bowl, beat the cream cheese with sugar until smooth. Add sour cream and vanilla extract, mixing until fully incorporated. Pour the cheesecake mixture over the cooled brownies.

Bake the cheesecake at 325°F (163°C) for 50 to 60 minutes. The edges should be set while the center remains jiggly. Let it cool in the oven for about an hour.

Transfer the cheesecake to the refrigerator for at least 4 hours, or overnight. Wrap it loosely to avoid sticking.

When ready to serve, remove the cheesecake from the springform pan and drizzle hot fudge sauce, top with whipped cream, sprinkles, and maraschino cherries.