1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Brownie Layer:

1. Prepare the brownie mix according to the package instructions.
2. Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and let it cool slightly.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add sugar and vanilla extract, and beat until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the sour cream until smooth.
5. Gently fold in 1/2 cup of caramel sauce until evenly distributed.

Assemble the Cheesecake:

1. Pour the cheesecake filling over the partially baked brownie layer in the springform pan.
2. Smooth the top with a spatula.

Bake the Cheesecake:

1. Place the cheesecake in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill:

1. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
2. Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours, or overnight, to set completely.

Drizzle with Caramel:

1. Warm the remaining 1 cup of caramel sauce slightly.
2. Drizzle the caramel sauce over the chilled cheesecake.

Serve:

1. Remove the cheesecake from the springform pan and transfer to a serving plate.
2. Optionally, garnish with whipped cream and chocolate shavings or dust with cocoa powder.
3. Slice and serve chilled. Enjoy the decadent combination of brownie and caramel cheesecake!