Decadent chocolate caramel dessert (Print Version)

# Ingredients:

→ For the Brownie Base

01 - 1 package of brownie mix (use the additional ingredients as directed on the package)

→ For the Cheesecake Layer

02 - 24 ounces (three 8-ounce packages) cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 3 large eggs
06 - 1/4 cup sour cream
07 - 1/4 cup heavy cream

→ For the Caramel Swirl

08 - 1/2 cup caramel sauce (plus extra for drizzling on top)

→ For Garnish

09 - Whipped cream
10 - Chocolate shavings

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Follow the instructions on your brownie mix package, which will usually require mixing the brownie batter and adding any additional ingredients. Pour the batter into the prepared pan and bake according to the package instructions. Allow the brownie base to cool completely before proceeding.
02 - Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy, about 2 minutes. Add the vanilla extract, eggs, sour cream, and heavy cream to the mixture and blend until completely smooth.
03 - Pour the cheesecake batter over the cooled brownie base. Drizzle about half of the caramel sauce over the top of the cheesecake layer. Using a butter knife or toothpick, gently swirl the caramel into the cheesecake batter, creating a marbled effect.
04 - Place your pan in the oven and bake for 1 hour and 15 minutes, or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven and allow the cheesecake to cool gradually inside the oven. After about an hour, remove the cheesecake from the oven and let it cool to room temperature.
05 - After your cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Once chilled, garnish the top of the cheesecake with whipped cream, a drizzle of caramel sauce, and chocolate shavings.

# Notes:

01 - Avoid overmixing the cheesecake batter to prevent cracks.
02 - The cheesecake should have a slight wobble in the center when it's done.
03 - For a fudgier brownie base, bake it for a few minutes less than the recommended time.
04 - Make sure to let the cheesecake chill properly to help it hold its shape when serving.

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