For the Cheesecake
1-Prepare an 8-inch springform pan, a cheesecake: Prepare an 8-inch springform pan, a cheesecake pan, by spraying it with cooking oil. Make and bake the brownies according to the package directions. Cool them completely.
2-Once the brownies are completely cool, make: Once the brownies are completely cool, make the no-bake cheesecake.
3-In a small bowl, add chocolate chips: In a small bowl, add chocolate chips and heat in the microwave for 1 minute. Stir, then heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Set aside to cool.
4-In a large mixing bowl, beat cream: In a large mixing bowl, beat cream cheese, sugar, and butter together on medium speed until smooth and creamy.
5-Slowly add in cooled melted chocolate chips,: Slowly add in cooled melted chocolate chips, stirring until well blended. Then, gently fold in Cool Whip until combined.
6-Stir in mini chocolate chips and stir: Stir in mini chocolate chips and stir until incorporated. Spread the cream cheese mixture on top of cooled brownies. Place in the refrigerator until firm and set for 60-120 minutes.
7-Garnish the cheesecake with drizzles of hot: Garnish the cheesecake with drizzles of hot fudge sauce before slicing and serving.