1 (19.8 ounce) package fudge brownie mix
2 eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup chopped pecans
FILLING:
1 (8 ounce) package cream cheese
1/2 cup cranberry juice
2 tablespoons sugar
1 (12 ounce) container frozen non-dairy whipped topping
TOPPING:
1 (16 ounce) can whole berry cranberry sauce
Pecan halves (optional)

In a bowl, combine brownie mix, eggs, oil and water; beat until combined. Fold in pecans.
Transfer to a greased 10-in. springform pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.
For filling, in a mixing bowl, beat the cream cheese, cranberry juice and sugar until smooth. Set aside 1 cup whipped topping for garnish. Fold remaining topping into cream cheese mixture. Carefully spread over brownie.
Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator.