Instructions

1. Break up the cooked and cooled brownies into small crumbles. Then place the crumbs in a 9 inch springform pan, pressing firmly to make a bottom crust. Refrigerate while you prepare the other ingredients.
2. In the cold, large mixing bowl, add the heavy whipping cream and beat until stiff peaks begin to form. Set aside.
3. In a medium mixing bowl, add the cream cheese and mix until creamy. Slowly add the powdered sugar and beat on low until well mixed. Add the vanilla extract and beat until incorporated.
4. Using a rubber spatula, fold the whipped cream into the cream cheese mixture until well combined. Pour this mixture on top of the brownie crust and smooth the top. Place in the refrigerator for 4 hours, and up to overnight.
5. Next, pour the hot fudge spread on top of the cheesecake and smooth out using a silicone spatula. Sprinkle the crushed nuts on top. Add dollops of whipped cream around the edges, and evenly place drained maraschino cherries on top of the whipped cream. Sprinkle the entire cheesecake with multi-colored sprinkles.
6. Place the cheesecake back in the refrigerator for, at least, 2 hours and serve cold, directly from the refrigerator.