In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. Microwave for 45 seconds – 1 minute. Remove from microwave and immediately start whisking until chocolate mixture is smooth. Allow to cool for about 15 minutes. Then refrigerate until slightly firm. This takes anywhere from 30-45 minutes.
In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.
In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.
Bake in preheated oven for 25-30 minutes. I baked mine for about 28 minutes. Remove from oven and allow cake to cool for at least 15 minutes.
While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
While cake is cooling, prepare the chocolate cream cheese topping.
Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. Beat on medium speed for a few minutes until well combined.
Add whipped cream and mix until incorporated. Refrigerate cheesecake frosting until ready to serve. Spread over top of cake.
After adding the cheesecake frosting, the cake must be refrigerated.