Directions:

Preheat the oven to 350 degrees F

Coat a 9 inch springform pan with Tops nonstick cooking spray; set aside.

In a medium bowl, stir together the brownie mix, one egg and oil until combined (mixture will be very dry, but do not add any liquid.) Stir in the chocolate pieces. Spread brownie mixture in the prepared pan and lightly press against sides and bottom of springform pan. Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)

Meanwhile, in a large bowl, beat the cream cheese and sugar on medium speed until well combined and smooth. Add the remaining three eggs and mix on low speed; set the aside. Carefully spoon 1/2 the can of pie filling into the center of the brownie, leaving a 2 inch brownie border along the sides of the pan.

Dollop the cream cheese mixture over the surface; carefully spreading to the edges of the pan. Bake for 35 to 40 minutes or until the center is set, but jiggles when the pan is lightly tapped.

Cool the pan on a wire rack for 1 hour. Cover and chill for at least 4 hours before serving.

Add whipped topping and spread evenly over the top of the chilled cheesecake. Add the remaining pie filling to the top center of the cheesecake. Add another dollop of whipped topping in the center and garnish with three fresh stemmed cherries.