Prepare the Brownie Base:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

In a mixing bowl, prepare the brownie mix according to the package instructions, adding the eggs, oil, and water. Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and set aside to cool slightly.

Make the Cheesecake Filling:

While the brownie base is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

Assemble the Cheesecake:

Pour the cheesecake filling on top of the partially cooled brownie base, spreading it evenly. Use a spatula to smooth the top.

Bake the Cheesecake:

Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40–45 minutes, or until the center is set but still slightly wobbly. Let it cool completely on a wire rack.

Prepare the Caramel Topping:

In a small saucepan, heat the caramel sauce and heavy cream over medium heat, stirring constantly, until smooth and warmed through. Once the cheesecake has cooled, drizzle the warm caramel sauce over the top of the cheesecake.

Chill and Serve:

Refrigerate the cheesecake for at least 4 hours, or overnight, to let it set fully. Before serving, garnish with extra caramel sauce and optional whipped cream or chocolate shavings.