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 until a toothpick inserted in the middle comes out clean (about 52 to 53 minutes if using a metal baking pan).
LET THE BROWNIES COOL COMPLETELY BEFORE CUTTING THEM. Once cooled, 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.