Hot Fudge Sundae Brownie Cheesecake

Ingredients
For the Brownie Layer:
1 box walnut brownie mix (prepare as per package directions, including walnuts)
For the Cheesecake Layer:
24 ounces cream cheese (3 packages, 8 oz each), softened
¾ cup sugar
3 eggs
1 teaspoon vanilla extract
For the Chocolate Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
For the Whipped Cream Topping:
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup chopped peanuts
Piping bag with star tip
Directions
1. Prep Work:
Preheat oven to 350°F (175°C).
Spray a springform pan with non-stick spray.
2. Brownie Layer:
Prepare and bake the walnut brownie mix as directed on the package (usually about 30-40 minutes).
Allow the brownie layer to cool completely.
3. Cheesecake Mixture:
In a standing mixer, beat the cream cheese and sugar until light and fluffy.
Add eggs one at a time, fully incorporating each before adding the next.
Stir in vanilla extract.
4. Combining Layers:
Pour the cheesecake mixture over the cooled brownie base.
Smooth the top with a spatula.
Bake for about 60 minutes, or until the center is almost set.
Cool to room temperature, then refrigerate overnight to set.
5. Ganache:
Microwave chocolate chips and heavy cream together for 45 seconds.
Whisk until smooth.
Pour ganache over the chilled cheesecake and return to the refrigerator for another hour.
6. Whipped Cream Topping:
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spoon into a piping bag fitted with a star tip.
Pipe decoratively around the edge of the cheesecake.
Sprinkle with chopped peanuts.
Enjoy this indulgent dessert that brings together the best of brownies, cheesecake, and hot fudge sundaes!