Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie mix as directed and pour into the pan. Bake for 25-30 minutes; cool completely.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then eggs one at a time, and finally vanilla. Pour cheesecake mixture over cooled brownie.

Bake at 325°F (163°C) for 50-60 minutes until set around the edges with a slight jiggle in the center. Let cool in the oven for an hour.

Heat heavy cream over medium heat until simmering. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth. Allow to cool slightly.

Once the cheesecake cools, remove from the pan. Pour ganache over cheesecake evenly. Chill in the refrigerator for at least 2 hours or until set.

Before serving, whip heavy cream to soft peaks and spread over the cheesecake. Optionally, garnish with peanuts or extra hot fudge.

Slice the cheesecake and serve. Best enjoyed with vanilla ice cream or fresh berries.