Warm Sugar Brownie Cheesecake with Hot Fudge Topping

Beat the cream cheese until smooth.Use room-temperature cream cheese and beat until completely lump-free for the silkiest texture.
Add the sugar and beat until the mixture is creamy.The mixture should look lighter and slightly fluffier at this stage.
Add the eggs one at a time.Mix on low speed and only until each egg is incorporated to avoid overbeating, which can cause cracks.
Add the vanilla and sour cream and mix just until combined.The sour cream adds tang and creaminess; scrape down the bowl to ensure everything is evenly mixed.
Pour the mixture over the cooling brownie base and smooth the surface.Gently tap the pan on the counter to release any large air bubbles.
Bake for 45–50 minutes.The edges will be set and slightly puffed, while the center will still jiggle slightly when you gently shake the pan.
Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour.This gradual cooling helps prevent sudden temperature changes that can cause the cheesecake to crack.
Then chill in the refrigerator for at least 4 hours (preferably overnight).Chilling allows the cheesecake to firm up and develop its full flavor, making it easier to slice cleanly.

Heat the cream in a small saucepan until it comes to a boil.Watch closely and remove from the heat as soon as it starts bubbling around the edges.
Add the chocolate, butter, and corn syrup.Let it sit for a minute to soften the chocolate before stirring.
Stir slowly until the mixture is completely smooth and shiny.Start from the center and work outward; the fudge should become glossy and thick but still pourable.
Remove from heat and add the vanilla.Stir briefly to blend the flavor evenly.
Once slightly cooled, pour over the cold cheesecake and spread gently.The cheesecake should be well chilled so the fudge forms a beautiful, even layer on top without melting the cheesecake beneath.