• Preheat the oven to 350 degrees F.  Or according to the directions on the box of brownie mix.

For the Brownie Pan:

• Grease the bottom and all sides inside the baking pan with butter (8 x 8-inch metal or glass baking pan).

  Cut a piece of parchment paper that's large enough to fit inside of the pan as well as extend above all edges of the pan to use as a "handle".

  Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners. Alternatively, the paper can be cut into a "sling" where the paper extends above 2 opposing sides of the pan.
•  Grease the parchment paper with butter.

For the Brownie Batter:

• In a large mixing bowl, add the brownie mix, eggs, water and oil (or the ingredients per the box instructions).
• Mix the ingredients until combined (or according to package instructions). Add the brownie batter to the parchment paper-lined pan. Using a soft spatula, spread the batter out as needed so its level. Set aside for a moment.

For the Cheesecake Mixture:

• In a medium size mixing bowl, add cream cheese (softened), granulated sugar, vanilla extract and egg. Beat with a stand or hand mixer until light and fluffy.

For the Brownies:

• Top the Brownie Batter with the Cheesecake Mixture - Using a soft spatula or serving spoon, add the cream cheese mixture in "dollops" on top of the brownie batter. Cover as much of the brownie batter as possible with dollops of the cream cheese mixture. It's fine to have some of the brownie batter showing after adding all of the cream cheese mixture.
• Add the Cherry Topping - Using a spoon, add dollops of cherry topping on top of the cream cheese mixture and the brownie batter. I used about 2/3's of the can of cherry pie filling for this step so there's not too much red on top. Randomly placed is fine since the next step is to make the swirls.
• For the Swirls - Using a wooden skewer or toothpick, make swirls through the brown color of the brownie batter, the white color of the cream cheese mixture and the red color of the cherry topping. Wipe the skewer or toothpick clean with a paper towel after making each swirl so that the colors don't "bleed" on one another.
• Bake in a preheated oven (at 350 degrees F. or according to the directions on the box of brownie mix) until a toothpick inserted in the middle comes out clean (about 52 to 53 minutes if using a metal baking pan).
• Cool the brownies in the pan.

  LET THE BROWNIES COOL COMPLETELY BEFORE CUTTING THEM. Once cooled, carefully lift the "handles" of parchment paper to transfer the entire pan of brownies onto a large cutting board.

  Cut the brownies into the desired servings.
• Serve as is, in cut squares or rectangles, or serve on a plate topped with more cherry topping. Store the brownies in the refrigerator.

For the Cherry Topping When Served (optional):

• As an option, top the brownies with a spoonful or two of cherry topping (or more if preferred).