Step 1: Prepare the Brownie Base

• Preheat oven to 350°F (175°C).
• Prepare brownie batter according to the package instructions.
• Grease a 9-inch springform pan and pour in the brownie batter.
• Bake until just set (check box directions for time), then cool completely in the pan.

Make the Cheesecake Layer

• Reduce oven temperature to 325°F (160°C).
• In a large bowl, beat the cream cheese and sugar together until smooth.
• Add vanilla and mix to incorporate.
• Add eggs one at a time, mixing just until combined—don’t overbeat.
• Mix in sour cream and heavy cream until fully blended.

Assemble and Swirl

• Pour the cheesecake filling over the cooled brownie layer in the springform pan.
• Drizzle ½ cup caramel sauce over the top.
• Use a toothpick or skewer to gently swirl the caramel into the cheesecake batter.

Bake the Cheesecake

• Place the springform pan in a large roasting pan and add hot water halfway up the sides for a water bath.
• Bake for 1 hour 15 minutes, or until the edges are set and the center is just slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Chill and Serve

Remove from oven and let cool completely at room temperature.

Cover and refrigerate for at least 6 hours or overnight.

Before serving, garnish with whipped cream, chocolate shavings, and a drizzle of caramel sauce.