A rich and easy cheesecake layered over a fudgy brownie base, swirled with caramel, and topped with whipped cream and chocolate shavings.

Scale

1 package of brownie mix (plus ingredients listed on the package)

24 ounces cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

1/2 cup caramel sauce (plus extra for drizzling)

Whipped cream

Chocolate shavings

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1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2. Prepare brownie mix as instructed and bake in the pan. Cool completely.

3. Reduce oven to 325°F (160°C). Beat cream cheese and sugar until smooth.

4. Add vanilla, eggs, sour cream, and heavy cream. Mix until just combined.

5. Pour cheesecake batter over brownie base. Drizzle caramel sauce and swirl gently.

6. Bake 1 hour 15 minutes, until edges set and center jiggles slightly.

7. Cool gradually in the oven, then to room temperature. Refrigerate at least 4 hours.

8. Garnish with whipped cream, chocolate shavings, and extra caramel drizzle before serving.

Chill overnight for best flavor. Store in the fridge for up to 5 days, or freeze slices for up to 2 months.