The oven should be set at 350°F.
In order to make the cake, I lined a 9-inch springform pan with 2 long pieces of plastic wrap. You will want the plastic wrap long enough to hang over the sides. You will then cover the dough with plastic wrap and freeze it once it has been pressed down in an even layer.
Next, grease the bottom of the pan.
Next, prepare the brownie mix according to the package directions.
Spray a 5 inch pan with cooking spray, then press the brownie mix into the greasing cake pan until the batter reaches halfway up the sides of the springform pan.
Bake for 35 minutes, then let cool for 5 minutes.
The oven temperature should be reduced to 300 degrees Fahrenheit.
Using an electric mixer, mix together the cream cheese, sugar, vanilla, and egg in a large bowl until the batter is smooth and no lumps are present.
The brownie should be rotated and pushed upwards using oven mitts or pads while still warm to form an even ring around the springform pan. Make sure to chill for at least 30 minutes.
Place the cheesecake mixture on top and bake for 35-40 minutes, until the center is slightly jiggling, but the cheesecake is set. After cooling, place the cake in the freezer for 30 minutes.
Put a dollop of whipped cream on top of the cheesecake layer and add some strawberries, then cut into slices and serve!