Preheat Oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, making sure to leave some paper hanging over the edges for easy lifting after baking.

Prepare Brownie Batter: In a large bowl, stir together the brownie mix, eggs, oil, and water until well blended. Pour the batter into the prepared pan, spreading it evenly.

Make Cheesecake Mixture: In a medium bowl, use a handheld mixer on low speed to beat the cream cheese and powdered sugar until smooth (about 1-2 minutes). Add the vanilla extract, heavy cream, and flour, and continue to beat until fully incorporated.

Assemble Layers:

Drop heaping spoonfuls of the cheesecake mixture over the brownie batter, leaving spaces between each dollop.

Spoon the cherry pie filling into the spaces between the cheesecake dollops.

Carefully swirl the cheesecake and cherry layers together with a butter knife, avoiding deep mixing to keep the swirls on the surface.

Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out almost clean. Avoid overbaking.

Cool and Chill: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 3 hours or overnight to let the cheesecake layer set properly.