Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining it with parchment paper.

In a mixing bowl, whisk together the melted unsalted butter and granulated sugar until combined, then add eggs one at a time, mixing until glossy.

Sift in the cocoa powder, flour, and salt, carefully folding until no dry flour remains.

Spread the rich brownie batter evenly in the pan and bake for 15-18 minutes, until set yet moist.

Allow it to cool for a few minutes.

Reduce the oven temperature to 325°F (160°C).

In a clean mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Incorporate the sour cream, mixing just until blended.

Add eggs one at a time, ensuring to mix gently without over-beating.

Pour the cheesecake filling over the cooled brownie base, spreading it out evenly before finishing.

Bake in a water bath for 50-60 minutes until the edges are set with a slight jiggle in the center.

After baking, turn off the oven and crack the door open to cool gradually.

Refrigerate for at least 6 hours or overnight.

In a small saucepan, gently heat heavy cream over medium heat until simmering.

Remove from heat and immediately pour it over the chopped dark chocolate, whisking until smooth.

Let it cool until it reaches a pourable consistency.

Carefully remove the cheesecake from the springform pan.

Pour the fudge sauce over the center.

Whip remaining heavy cream with powdered sugar until stiff peaks form and pipe around the edge.

Top each swirl with a maraschino cherry.

Slice into the cheesecake and serve with additional whipped cream or fresh berries.

Share with family and friends.