01 -
Heat your oven to 350°F (175°C) and grease up a 9-inch springform pan.
02 -
Whip up the brownie mix as directed on its packaging.
03 -
Pour the brownie batter into the greased pan. Bake about 20 minutes or until it's set but still gooey in the middle.
04 -
Pull the pan out of the oven and give the brownie crust a little cooling time.
05 -
In a big mixing bowl, blend the cream cheese and sugar until the texture's smooth.
06 -
One by one, mix in the eggs. Make sure each is well incorporated before adding the next.
07 -
Toss in the vanilla and heavy cream. Combine everything until it's nice and silky.
08 -
Pour the creamy cheesecake batter right over the cooled brownie base.
09 -
Let it bake for 50-60 minutes, until the middle's firm and the edges turn lightly golden.
10 -
Switch off the oven, crack the door a bit, and let the cheesecake rest inside for about an hour.
11 -
Move it to the fridge and let it chill for at least 4 hours, or better yet, overnight.
12 -
Once cold, spread the caramel sauce all over the surface. Let it drip down the sides for an extra touch.
13 -
Scatter chocolate chips and brownie bits (or chocolate pieces) over the caramel layer.
14 -
Cut it up and savor this rich, caramel-covered treat!