Preheat your oven to 350°F (175°C). Prepare the brownie mix according to package instructions, incorporating the eggs and oil or butter. Pour into a greased 9x13 inch baking pan and bake for 20–25 minutes. Allow to cool completely.

In a large mixing bowl, beat softened cream cheese with granulated sugar until creamy. Add eggs one at a time, blending fully. Mix in sour cream and vanilla extract until light and fluffy.

Once the brownie base has cooled, pour the cheesecake mixture evenly over it. Drizzle caramel sauce on top and swirl gently with a knife.

Return to oven and bake for 35–40 minutes until set with a slight jiggle in the center. Cool inside the oven with the door ajar for one hour.

Cover and refrigerate for at least 4 hours or overnight to firm up the texture.

Slice into squares and serve chilled, optionally drizzling with additional caramel sauce.