Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a large bowl, melt the butter, then stir in sugar until well combined.

Add in the eggs, one at a time, mixing well after each addition. Stir in vanilla.

In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add to the wet mixture, stirring until just combined.

Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool while you prepare the cheesecake layer.

In a mixing bowl, blend softened cream cheese and sugar until smooth.

Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream until fully integrated.

Carefully pour the cheesecake mixture over the cooled brownie layer.

Bake for an additional 50-60 minutes, or until the center is set and just slightly jiggly. Don’t worry, it will firm up as it cools.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour to prevent cracking.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, heat up the hot fudge sauce and pour it generously over each slice. Top with whipped cream and cherries if desired.