Preheat oven to 325 °F (160 °C). Line a 9″ springform pan with parchment, leaving a bit overhang for easy removal.

Prepare brownie batter per package instructions (or whisk dry brownie ingredients, then add wet as usual). Spread batter evenly on the bottom of the prepared pan.

Bake brownie layer for 15 minutes to set slightly. Remove and let cool for 5 minutes.

While brownie bakes, beat cream cheese and sugar until smooth. Add eggs one at a time, then beat in vanilla until just combined.

Pour cheesecake mixture over the warm brownie layer. Dollop caramel sauce evenly over the top.

Use a knife or skewer to gently swirl the caramel into the cheesecake layer.

Bake for 45–55 minutes, until edges are set and center is slightly jiggly.

Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour to help prevent cracks.

Transfer to refrigerator and chill at least 4 hours or overnight.

Before serving, release from pan and drizzle with extra caramel. Sprinkle flaky sea salt if desired.