🍫 Caramel Brownie Cheesecake 🍰 📋 Ingredients: 1 package brownie mix (plus ingredients called for on the package) 16 oz cream cheese, softened 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/4 cup caramel sauce, plus extra for drizzling Whipped cream for serving (optional) 📝 Instructions: 1️⃣ Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. 2️⃣ Prepare the brownie batter according to the package instructions. Pour half of the batter into the prepared springform pan and spread it out evenly. 3️⃣ In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. 4️⃣ Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 5️⃣ Pour the cream cheese mixture over the brownie batter in the springform pan. 6️⃣ Drizzle caramel sauce over the cream cheese mixture. 7️⃣ Spoon the remaining brownie batter on top of the caramel and gently swirl it with a knife to create a marbled effect. 8️⃣ Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. 9️⃣ Remove from the oven and let the cheesecake cool completely in the pan. 🔟 Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up. 1️⃣1️⃣ Before serving, drizzle additional caramel sauce over the top of the cheesecake. Serve slices with whipped cream if desired. Notes 💡: You can use store-bought or homemade caramel sauce for this recipe. Feel free to add chopped nuts or chocolate chips to the brownie batter for extra texture. Ensure the cream cheese is at room temperature for smooth mixing. Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.