Directions:

Preheat oven to 350 degrees F. Spray 9-inch springform pan with cooking spray. Stir together brownie mix, 1 egg, water and oil in large bowl until well blended. Pour into pan and bake 27 to 30 minutes. Brownies are done when toothpick inserted 1-inch from the edge of the pan comes out clean. Cool.

Reduce oven temperature to 300 degrees F. Place cream cheese, sugar and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth, about 3 minutes. Beat in remaining 3 eggs one at a time just until blended, scraping the bowl between each addition. Do not overmix. Pour over baked brownie crust.

Bake 55 minutes. Turn oven off, do not open oven door. Let cheesecake sit in hot oven 30 minutes, until just set in the center.

Remove cheesecake from oven and cool at room temperature 1 hour. Remove ring from springform pan and refrigerate at least 4 hours or overnight.

Use a hot knife to slice cheesecake and clean the knife between each cut. Decorate with chocolate syrup and chocolate shavings. Serve with Reddi-wip.