Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a mixing bowl, combine the brownie mix, eggs, oil, and water according to the package instructions until well mixed. Pour the rich brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow it to cool completely in the pan.

Lower the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in the vanilla extract and eggs one at a time, mixing well after each addition. Finally, incorporate sour cream and heavy cream to create a velvety cheesecake mixture, ensuring everything is evenly blended for your Caramel Brownie Cheesecake.

Drizzle a generous amount of caramel sauce over the cheesecake mixture in the bowl. Using a knife or a spatula, gently swirl the caramel through the mixture to create a beautiful marbled effect.

Pour the creamy cheesecake mixture over the cooled brownie base in the springform pan. Bake it in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Once done, turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.

After an hour in the oven, remove the cheesecake and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. When ready to serve, carefully remove it from the springform pan and garnish with additional caramel sauce, whipped cream, and chocolate shavings.