Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Prepare the brownie mix according to package instructions, usually combining it with eggs and oil. Pour the mixture into the prepared pan and bake for 25–30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until fully combined. Add the room temperature eggs one at a time, beating until just blended.

Once the brownie base is done baking and cooled slightly, pour the cheesecake mixture over the brownie base, then drizzle caramel sauce and gently swirl it for a marble effect.

Bake the cheesecake in the preheated oven for approximately 45–50 minutes until the edges are set and the center has a slight wobble. Avoid opening the oven door during baking to prevent cracks.

After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Once cooled to room temperature, refrigerate for at least 4 hours before serving.