Double Chocolate Fudge Brownie Cheesecake

1 box brownie mix (or a premade brownie, cut to fit an 8-inch spring-form pan)

1 1/2 cups 60% cocoa chocolate chips

12 ounces cream cheese, softened

1/2 cup sugar

1/4 cup butter, softened

2 cups frozen non-dairy whipped topping, thawed

3/4 cup mini semi-sweet chocolate chips

For the Hot Fudge Sauce:

1/2 cup brown sugar

1/4 cup cocoa powder

1/4 cup butter

1/4 cup milk

2 teaspoons vanilla extract

Spray an 8-inch springform pan with cooking oil.

Prepare brownies as directed on the package or use a premade brownie base.

For the cheesecake layer, melt the 60% cocoa chocolate chips in a microwave, stirring every 30 seconds until smooth.

Beat cream cheese, sugar, and butter until creamy. Mix in the melted chocolate, then fold in the whipped topping.

Stir in mini chocolate chips and spread over the cooled brownie base.

Refrigerate until set, about 30-60 minutes.

For the fudge sauce, combine all ingredients in a pan and heat until smooth.

Serve the cheesecake sliced with hot fudge sauce drizzled over the top.