Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and prepare the brownie mix according to the package instructions, or make your homemade batter. Pour the brownie mixture into the prepared pan and spread it evenly. Bake for 25-30 minutes until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.

In a large mixing bowl, beat 16 oz of room-temperature cream cheese with an electric mixer until creamy and smooth. Gradually add 1 cup of granulated sugar, mixing well. Next, add 3 large eggs, one at a time, ensuring each is fully incorporated. Blend in 1 cup of sour cream and 1 teaspoon of vanilla extract until the mixture is fully combined and smooth.

Once the brownie base has cooled completely, carefully pour the cheesecake mixture over it, spreading evenly with a spatula. Drizzle approximately 1 cup of caramel sauce over the cheesecake layer, then use a knife to gently swirl it into the filling, creating a marbled effect.

Prepare a water bath by placing the springform pan into a larger baking dish and filling it with hot water until it reaches halfway up the sides of the pan. Bake the cheesecake in the preheated oven at 325°F (160°C) for about 50-60 minutes until set around the edges but slightly jiggly in the center.

After baking, carefully remove the cheesecake from the water bath and allow it to cool at room temperature for about 30 minutes. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, release the cheesecake from the springform pan and slice it into wedges. Top each slice with whipped cream and a sprinkle of chocolate chips if desired.