Brownie Cherry Cheesecake Cups

We're both big fans of chocolate-cherry goodness. I have always loved Black Forrest cake, or rather make that, Black Forrest anything...
I had not baked anything in a while and I actually baked these LAST week, before we headed out to Mammoth for an awesome weekend, but scooted out of town before I was able to create this lil'post. So, anyhow, my sweet tooth was acting up I dug around and threw this portable yummy desert together. I used MY BROWNIE RECIPE, but this recipe can be made one step quicker if you had a boxed mix on hand or wanted to go that route...This is also the easy cheesecake recipe from the time I made Puff Pastry Cheesecake Cups with Pear Topping (I only made 1/2) since it was a topping.



Brownie Cherry Cheesecake Cups

Brownies
1/2 C. softened butter
1/2 C. Sugar
2 Eggs
2/3 C. Sweetened Ghirardelli Cocoa Powder
1 tsp. Vanilla
1/2 C. Flour
1/2 tsp. Salt
1 T. Hersheys Syrup

In a large bowl mix Sugar, Butter, Eggs, Vanilla (I mixed using a wire whisk so as not to over mix).
Add Flour, Salt & Cocoa Powder mixing after each ingredient until well combined. Add Syrup and stir in using a spoon or spatula. Grease a muffin tin and fill each cup about 1/2-2/3 full..I filled them about 2/3 and I will fill them a little less next time :)

Cheesecake

1 8oz block cream cheese, at room temperature
1 large egg at room temperature
1/3cup + 2 T sugar
1/2 tsp vanilla
1 tsp lemon zest

In a medium bowl cream together sugar and cream cheese until light and fluffy. Cream in egg, then add vanilla and lemon zest and mix until well combined. Pour the cheese cake on top of the brownie mix already in the muffin tins.

Preheat oven to 350.

Open a can of cherry pie filling and spoon 3-4 cherries onto the top of each brownie-cheesecake cup.

Bake for 35 minutes or until a toothpick comes out clean. Top with more cherry pie filling if desired & enjoy!