Instructions

1. Preheat the oven to 350 degrees. Place a piece of parchment in the bottom of a 9 inch springform pan. Spray the sides with nonstick baking spray.
2. Stir together the melted butter and cocoa powder. Set aside.
3. Beat the eggs, sugar, and vanilla until frothy. Mix in the butter mixture.
4. Add the salt, baking powder, and flour and beat until just mixed in. Spread the batter in the bottom of the prepared pan. Bake for 25 minutes. Remove and let cool.
5. Unlatch the sides of the pan and flip the brownie out onto a plate. Pull of the parchment paper. Flip the brownie back onto the bottom of the springform pan and latch the sides again.
6. Beat the cream cheese and marshmallow fluff until creamy. Add the hot chocolate mix and beat again.
7. Fold in 2 cups of Cool Whip and the marshmallow bits gently. Spread on top of the cooled brownie crust.
8. Place 2 cups of Cool Whip on the top of the hot chocolate layer. Refrigerate for at least 4 hours.
9. Remove the sides of the pan and place the cheesecake on a plate. Use a piping bag and icing tip 1M to swirl the remaining Cool Whip around the edge of the cheesecake cake. Top with sprinkles and mini marshmallow bits.
10. Drizzle the chocolate syrup on the top of the cheesecake right before serving.