Preheat your oven to 350°F (175°C). In a greased springform pan, mix the brownie batter according to the package instructions until smooth and glossy. Pour the batter into the pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs. Once done, allow the brownie base to cool completely.

While the brownie base cools, prepare the creamy cheesecake layer. In a large mixing bowl, beat the room temperature cream cheese until smooth and fluffy. Gradually incorporate granulated sugar, sour cream, and eggs, mixing well after each addition. Continue blending until the mixture is creamy and well combined, ensuring no lumps remain.

Once the brownie base has cooled, carefully pour the cheesecake mixture over it. Use a spatula to spread the filling evenly. Drizzle the caramel sauce generously across the top of the cheesecake, lightly swirling it into the cheesecake to create a marbled effect.

Reduce the oven temperature to 325°F (163°C) before placing your cheesecake in the oven. Bake for 60-75 minutes, watching closely until the edges are firm but the center slightly jiggles. Once baked, turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually.

After cooling, carefully remove the cheesecake from the oven and let it sit at room temperature for about an hour. Refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld beautifully.