Preheat your oven to 350°F (175°C). In a large mixing bowl, prepare the brownie mix according to the package instructions, then pour the batter into a greased 9-inch springform pan. Bake for 25–30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, allow the brownie base to cool completely in the pan on a wire rack.

Reduce the oven temperature to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add in the vanilla extract, eggs, sour cream, and heavy cream, mixing until fully combined and fluffy. Pour this velvety cheesecake mixture over the cooled brownie base, spreading evenly for a beautiful look.

Drizzle half a cup of caramel sauce over the top of the cheesecake mixture. Using a butter knife or a skewer, gently swirl the caramel into the cheesecake layer, creating a lovely marbled effect. Be careful not to mix it too much; the goal is to have visible caramel ribbons enhancing the Caramel Brownie Cheesecake's delicious presentation.

Place the springform pan in the preheated oven and bake for about 60 minutes or until the edges are set and the center still slightly jiggles when shaken. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually inside for another hour. This step helps prevent cracking in your beautiful Caramel Brownie Cheesecake.

Once cooled, cover the cheesecake with plastic wrap and refrigerate overnight to let it set properly. Before serving, drizzle additional caramel sauce on top, and finish with dollops of whipped cream and a sprinkle of chocolate shavings for an elegant touch. Slice, serve, and watch as your guests enjoy this decadent treat!