• Prepare an 8 or 9-inch springform pan by spraying it with cooking oil. Prepare and bake brownies according to package directions.
• Remove the brownies from the oven and let them completely cool. Once the brownies are completely cool, make the no-bake cheesecake.
• Add chocolate chips to a small mixing bowl and heat in the microwave for 1 minute. Stir, then heat in 30-second intervals until the chocolate is completely smooth and melted. Set aside to cool.
• Beat cream cheese, sugar, and butter together in a large bowl on medium speed until smooth and creamy. Slowly add in cooled melted chocolate chips, stirring until well blended.
• Add in food coloring until you get the color of red you desire (about one teaspoon).
• Fold in whipped topping until blended.
• Add in mini chocolate chips and stir until incorporated. Spread on top of cooled brownies.
• Place in the refrigerator until firm and set 30-60 minutes.

Hot Fudge Sauce

• In a medium mixing bowl, mix together brown sugar and cocoa powder, and set aside.
• Add butter and milk over medium heat in a medium saucepan, bring to a slow boil, and let it bubble for 3-5 minutes.
• Add cocoa and brown sugar mixture, stirring constantly, and cook for 2-3 minutes until sauce is smooth. Immediately remove from heat and stir in vanilla.  Set aside to cool to room temp.

Assembly

• Once the cheesecake is set, remove it from the refrigerator. Slice and serve with fudge sauce drizzled over each piece and garnish with mini chocolate chips.