Preheat your oven to 350°F (175°C). In a mixing bowl, combine your brownie mix, room temperature eggs, and vegetable oil, stirring until smooth. Line an 8-inch square baking pan with parchment paper, then pour the brownie batter into the pan, spreading it evenly. Bake for 20-25 minutes until the edges look firm and the center is slightly soft. Allow the brownies to cool completely before adding the cheesecake layer.

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until creamy and smooth, approximately 2-3 minutes. Make sure there are no lumps. Add the room temperature eggs one at a time, mixing just until incorporated.

Once the brownie base has cooled, pour the creamy cheesecake mixture over it, spreading it evenly across the surface. Gently drizzle your caramel sauce over the cheesecake layer. Using a knife or skewer, swirl the caramel into the cheesecake to create a beautiful marbled effect.

Carefully place the assembled pan in the preheated oven and bake for 30-35 minutes. The cheesecake should be slightly jiggly in the center when finished.

Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature. Afterward, transfer it to the refrigerator, allowing it to chill for at least 4 hours, or overnight if possible.