Preheat your oven to 350°F (175°C). Mix the brownie batter according to package instructions and pour it into a greased 9-inch springform pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie base to cool completely while you prepare the cheesecake filling.

In a large bowl, beat 16 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of granulated sugar and continue mixing until well incorporated. Next, add 3 large eggs one at a time, mixing just until combined, followed by 1/2 cup of sour cream and 1 teaspoon of vanilla extract for flavor.

Once the brownie base has cooled, pour the cheesecake mixture over it, spreading it evenly. Drizzle 1/2 cup of caramel sauce over the cheesecake layer and swirl gently with a knife.

Place the springform pan in the preheated oven and bake at 350°F (175°C) for 45-50 minutes until the edges are set and the center slightly jiggles.

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour before transferring to room temperature. Chill for at least 4 hours, or preferably overnight, to set fully.