I preheat the oven to 350°F (175°C), grease a 9-inch springform pan, and line the bottom with parchment paper. I prepare the brownie batter according to the box instructions (or my favorite homemade recipe), mixing eggs, oil, and water as needed. I pour the batter into the pan and bake for 20–22 minutes until the edges are set but the center is slightly underbaked. I let it cool slightly while preparing the cheesecake layer.

In a large bowl, I beat 24 oz softened cream cheese with a mixer on medium until smooth. I add 1 cup granulated sugar and 1 tsp vanilla extract, mixing until combined. I incorporate 1 cup sour cream for a silky texture, then add 3 eggs one at a time, mixing on low just until blended to avoid cracks.

I pour the cheesecake filling over the cooled brownie base, smoothing the top. I drizzle ½ cup caramel sauce over the filling and use a knife to gently swirl it for a marbled effect, ensuring an even surface.

I lower the oven to 325°F (160°C) and bake the cheesecake for 50–60 minutes until the edges are set and the center is slightly jiggly. I turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. I then cool it completely at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.

I remove the cheesecake from the pan, drizzle with extra caramel sauce, and slice. I serve chilled or at room temperature for maximum flavor.