(Serves 10-12)
Brownie Layer
1 package brownie mix, as directed on package
Cheesecake Layer
3 packages of creamcheese (8oz each), softened at room temperature
1 cup fine white sugar
3 large eggs
1 tsp vanilla
¼ cup heavy whipping cream
¼ cup sour cream
Caramel Swirl
½ cup caramel sauce
Garnish, optional
Whipped cream
Chocolate shavings
Pre-heat oven to 350°F. Make the brownie batter, per brownie package instructions. Grease a spring form pan and pur the brownie batter in and bake 2 minutes shy of the package directions. Remove from the oven and keep in the springform pan until it is completly cooled down to room temperature.
Pre-heat oven to 325°F. Using an electric mixer, beat the cream cheese and sugar together on medium/high speed for about 2 minutes until the mixture is smooth and creamy, do not over beat. Add the eggs, vanilla, whipping cream and sour cream to the mixture and beat until it's completely smooth.
Pour the cheesecake batter over the cooled brownie base inside the spring form pan, then drizzle half of the caramel sauce (¼ cup) over the top of the cheesecake layer, then using a tooth pick or knife tip, lightly swirl the caramel into the cheesecake batter. This will create a nice marbling effect.
Bake for an hour and 15 minutes or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven, but leave the cheesecake inside the oven for an hour, then remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or over night.
When ready to serve garnish each slice individually with caramel sauce, whipped cream and a few chocolate shavings. Enjoy!