Prepare the brownie base

Begin by crumbling your 2 cups fudgy brownies into fine crumbs.

Reserve some extra crumbs for the topping later.

Distribute the brownie crumbs evenly into your serving cups (e.g., small dessert cups or jars) forming a solid base layer by pressing gently with the back of a spoon or your fingers.

Whip the cheesecake filling mixture

Using an electric mixer, combine 1.5 cups softened cream cheese, 0.5 cup powdered sugar, and 1 teaspoon vanilla extract. Beat until the mixture is smooth and free of lumps.

In a separate chilled bowl, whip 1 cup heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, in two or three additions, until fully incorporated and light.

Assemble the cheesecake layer

Spoon or pipe the cheesecake filling over the brownie base in each cup, filling roughly to just below the rim. Smooth the top lightly so that it meets the edges of the cup.

Chill the assembled cups in the refrigerator for at least 30 minutes to allow the cheesecake layer to set lightly.

Add toppings to match the picture

Warm or prepare your chocolate ganache (melt chocolate + heavy cream) and caramel sauce ready for drizzling.

Take the chilled cups and drizzle chocolate ganache over the cheesecake layer so it cascades slightly over the edges.

Then drizzle caramel sauce on top in a decorative pattern.

Finally, sprinkle 1 cup extra brownie crumbs across the top of all the cups so each one has a generous crunchy topping.

For extra presentation, you may add an additional small drizzle of caramel or ganache just before serving.

Final chilling & serve

After topping, place the cups back in the refrigerator for another 15–20 minutes so everything sets nicely.

Serve chilled. The contrast of cold cheesecake, fudgy base, and warm drizzles delivers the look and flavour shown in the picture.