1. Preheat the oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil if you want extra protection from leaks.

2. In a mixing bowl, stir together the brownie mix, vegetable oil, water, and eggs until smooth. Pour the batter into the prepared pan and spread it evenly.

3. Bake the brownie layer for 18 to 20 minutes, just until the top is set but still slightly soft in the center. Remove it from the oven and let it cool for 10 minutes.

4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix until fully combined.

5. Add the eggs one at a time, mixing on low speed after each addition. Blend in the vanilla extract, sour cream, and heavy cream until the filling is silky and smooth.

6. Pour the cheesecake filling over the partially baked brownie layer. Smooth the top gently with a spatula.

7. Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle.

8. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Remove it and cool completely at room temperature.

9. Chill the cheesecake for at least 6 hours, preferably overnight, until fully set.

10. Before serving, spoon caramel sauce over the top, letting some drip naturally over the sides. Finish with flaky sea salt and chocolate shavings.

11. Slice with a warm knife for clean edges and serve chilled.