°Double box of chocolate cake mix (18 ounces)
°Half a cup of canola oil
°Half a cup of water
°1 large egg (for brownies)
°3 packages (8 ounces) cream cheese
°Half a cup of sugar
°2 large eggs (for the cheesecake)
°1 teaspoon of almond extract
°1 (21-ounce) box cherry pie filling
In a bowl, mix brownie batter, oil, water, and eggs as directed on box. Follow muffin box instructions if they are different from the ingredients shown here.
Pour the uncooked brownie batter into the bottom of a greased 13″ x 9″ pan or baking dish. Baking for 15 mn, then removing from the oven. Let the brownie layer cool while making the cheesecake.
In a mixing bowl, beat the cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until the large lumps are gone. Small lumps will remain.
Carefully pour the cheesecake mixture over the brownie layer. Spread slowly until it covers the cake.
Add spoonfuls of the cherry pie filling over the cheesecake mixture. Stir with a butter knife. Be careful not to dip into the cake layer. Only the first two layers of cheesecake and cherry should be stirred.
Bake at 325 degrees for 30 to 40 minutes or until the cheesecake is set. Watch carefully to make sure they don’t turn brown on the edges.
Leave it on the counter for 30 minutes, then move it to the refrigerator for at least 2 hours to set.
Cut it into 12 squares.