Prepare: Start by lining a 9x13" pan with foil, making sure to spray it with cooking spray for easy removal later. Preheat your oven to 350°F (175°C) so it's ready when you are!
Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the vanilla and eggs, whisking until they're fully combined. Next, stir in the flour, cocoa, and salt until the batter is just mixed; it will be thick and luscious.
Cheesecake Filling: In another bowl, beat together the cream cheese, egg, vanilla, and sugar using an electric mixer until the mixture is silky and smooth. This step is key for that creamy cheesecake texture!
Assembly: Carefully spread a portion of the brownie batter into the prepared pan, creating an even layer that will serve as the base.
Layering: Gently spread the creamy cheesecake filling over the brownie layer, ensuring it's well-distributed for a perfect bite every time.
Add Cherry Pie Filling: Spoon the cherry pie filling over the cheesecake layer, then add the remaining brownie batter on top. Use a spatula to smooth it out as best you can.
Bake: Pop the pan into the preheated oven and bake at 350°F (175°C) for 30-35 minutes. Keep an eye on it—you're looking for the center to appear set, with just a little jiggle.
Cool & Serve: Once baked, allow your brownies to cool to room temperature in the pan. For easier cutting later, chill them in the refrigerator for a few hours before slicing.
