The Slow Roasted Italian

Cherry Chocolate Chip Brownie Icebox Cheesecake

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4 ounce package of each of their fabulous flavors: Toffee Crunch, Chocolate Chip, Salted Caramel and Mint Chocolate Chip. Giveaway Closed!
8 ounce) packages cream cheese, softened
cream cheese
1 cup granulated sugar
granulated sugar
3 cups heavy whipping cream, divided
2 vanilla beans, divided
1 lemon, about
¼ cup
4 ounce packages) Brownie Brittle Chocolate Chip
½ cup powdered sugar
pinch salt
21 ounce) can country cherry pie filling, divided
cherry pie filling
pie filling
In
bowl
1½ cups heavy cream and beat until
½ cup heavy cream into a shallow bowl. Set aside. If desired you can pour cherries into a sieve over a bowl to separate the cherries and the syrup. Return cherries to can and use syrup in the next steps.
1 cup cheesecake to baking pan and use spatula to smooth into even
6 -8 pieces per layer). Repeat cheesecake layer and brownie layer again.
cup cheesecake on 2nd layer of Brownie Brittle and a little less than add half of cherry
6 -8 pieces per layer). Repeat cheesecake layer, brownie layer and syrup again. Reserve remaining Brownie Brittle. Crush into crumbs and set aside.
1 cup heavy cream with an electric mixer until you can