Ingredients:

For the Brownie Base:
1 pack brownie mix (prepare as per package instructions with extra ingredients)
For the Cheesecake Layer:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¼ cup sour cream
¼ cup thick cream
½ cup caramel sauce (plus extra for drizzle)
For Decoration:
Whipped cream
Chocolate chips

Directions:

Prepare the Brownie Base:
1.1. Preheat the oven to 350°F (175°C) or as directed on the brownie mix package.
1.2. Prepare the brownie mix according to the package instructions and pour it into a greased 9-inch springform pan. Bake as directed on the package. Allow to cool completely.
Prepare the Cheesecake Layer:
2.1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2.2. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
2.3. Add the eggs one at a time, beating well after each addition.
2.4. Mix in the sour cream, thick cream, and ½ cup of caramel sauce until the mixture is smooth and creamy.
2.5. Pour the cheesecake batter over the cooled brownie base in the springform pan.
Bake the Cheesecake:
3.1. Preheat the oven to 325°F (160°C).
3.2. Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan (water bath method).
3.3. Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
3.4. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
3.5. Remove the cheesecake from the oven and water bath, and refrigerate for at least 4 hours or overnight.
Decorate and Serve:
4.1. Before serving, drizzle the top with additional caramel sauce.
4.2. Decorate with whipped cream and sprinkle chocolate chips on top.
4.3. Slice and enjoy!
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 40 minutes (including cooling and chilling) | Kcal: 450 kcal | Servings: 12 servings