Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the brownie mix, water, vegetable oil, and two eggs. Stir until fully incorporated.

Pour the brownie batter into a greased 9-inch springform pan, spreading it evenly across the bottom.

Place the pan in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan.

In a separate bowl, beat the cream cheese until smooth. Add in the sugar, vanilla extract, and two eggs; mix until creamy and well combined.

Once the brownie base has cooled, pour the cheesecake mixture on top of the brownies, smoothing the surface.

Return the pan to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set and slightly wobbly in the center.

Once baked, allow the cheesecake to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.

Before serving, drizzle the cheesecake with caramel sauce and sprinkle with chocolate chips and nuts if desired.