Preheat your oven to 350°F (175°C). In a large mixing bowl, prepare the brownie mix according to package instructions, using a springform pan for easy removal later. Pour the batter into the greased pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely before adding the cheesecake layer.

While the brownie base cools, prepare the cheesecake layer. In a large mixing bowl, beat softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar, then incorporate eggs, one at a time, along with the vanilla extract. Mix until completely blended and smooth, being careful not to overmix.

Once the brownie base has cooled, spread the cheesecake mixture evenly over it with a spatula, smoothing the top. Drizzle caramel sauce over the cheesecake layer, and using a knife or skewer, gently swirl it into the batter to create a marbled effect.

Carefully place the assembled Caramel Brownie Cheesecake into the oven, and bake at 325°F (160°C) for 45-50 minutes. The cheesecake should be set but still slightly jiggly in the center. Once done, turn off the oven and leave the cheesecake inside for an additional 30 minutes to gradually cool down.

After the cheesecake has cooled in the oven, remove it and let it cool to room temperature for about 30 minutes. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, remove the cheesecake from the springform pan. For an extra touch, top with a generous dollop of whipped cream and an additional drizzle of caramel sauce. Serve chilled or at room temperature for an unforgettable finale to your meal.