Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan.

Prepare the brownie mix as directed on the package. Pour the batter into the prepared pan and bake according to package instructions.

Once baked, allow the brownie base to cool completely.

Reduce the oven temperature to 325°F (160°C).

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2 minutes).

Add the vanilla, eggs, sour cream, and heavy cream. Mix until completely smooth.

Pour the cheesecake batter over the cooled brownie base.

Drizzle half of the caramel sauce over the cheesecake layer and swirl gently with a knife.

Bake for 1 hour and 15 minutes or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool gradually inside for about an hour to prevent cracking.

Once cool, refrigerate for at least 4 hours, preferably overnight.

Garnish with whipped cream, a drizzle of caramel sauce, and chocolate shavings before serving.