Lightly spray an 8-inch springform pan with cooking spray to ensure easy release later. Set the pan aside while you whip up the brownie crust.

Prepare the boxed brownie mix according to the package directions, then pour the batter into the prepared springform pan. Bake in a preheated oven at the temperature specified on the box, usually around 350°F, for the recommended time.

In a microwave-safe bowl, melt the 60% cocoa chocolate chips in 30-second intervals, stirring in between until smooth. Let the melted chocolate cool for a few minutes.

In a stand mixer, combine softened cream cheese, sugar, and butter in a large bowl. Beat on medium speed until the mixture is completely smooth and creamy.

Gently fold in the thawed Cool Whip and semi-sweet chocolate chips into the creamy mixture using a spatula.

Carefully spread the cheesecake mixture over the cooled brownie crust in the springform pan, leveling it off with a spatula for an even surface.

Place the assembled No Bake Hot Fudge Brownie Cheesecake in the refrigerator and let it chill for about 1 hour until set.

Before serving, warm the hot fudge sauce slightly in the microwave until it's pourable, then gently spread the warm fudge over the top of the chilled cheesecake.