1. Heat oven to 350°.

2. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Coat the foil with nonstick cooking spray.

For brownie:

1. Mix oil, water and egg in large bowl.
2. Add package of dry brownie mix. Stir until moistened. Do not over mix. If using a different brownie prepare according to package directions.
3. Spread brownie mix in bottom of pan

For topping:

1. Beat together all topping ingredients in medium mixing bowl until blended and smooth. About 3 minutes
2. Drop heaping tbsp. of topping mixture on top of brownie mixture.
3. Scatter cherry pie filling over top of cheesecake topping mix.
4. Run tip of a knife through topping and pie filling to create a marbleized look.
5. Bake at 350° for 45-55 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. The center will not look set even when done.
6. Cool in pan on wire rack. When cooled, chill for at least 3-5 hours in refrigerator before cutting.
7. When chilled, lift out brownies using foil, onto cutting board. Carefully remove foil. If foil does not release cut brownies into individual pieces then remove foil.