Begin by preparing your baking pan for the Cherry Cheesecake Brownies. Line a 9x13 inch pan with aluminum foil, allowing some overhang for easy removal later, then coat it with cooking spray. Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together melted butter and granulated sugar until the mixture is smooth and well combined. Add in the vanilla extract and eggs, continuing to whisk until fully incorporated. Gradually pour in the flour, cocoa powder, and salt, mixing until just combined.

Take half of the brownie batter and spread it evenly into the prepared pan. This layer will form the rich base for your Cherry Cheesecake Brownies.

For the cheesecake filling, in another mixing bowl, beat together the cream cheese until it’s creamy and smooth. Add the egg, vanilla extract, and sugar, mixing until fully combined and fluffy.

Gently pour the cheesecake filling over the brownie layer, spreading it out evenly. Add spoonfuls of cherry pie filling on top of the cheesecake layer.

With the remaining brownie batter, drop spoonfuls over the cherry cheesecake filling, creating a marbled effect.

Place the pan in your preheated oven and bake for 30-35 minutes. Once baked, remove the pan from the oven and let the brownies cool to room temperature in the pan.

For cleaner cuts, refrigerate the brownies for a few hours.