• Preheat oven and grease a 9" springform pan. Optional: Cut out a circle of parchment paper and line the bottom of the pan for easier removal.

For the brownie crust

• Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on the box.

For the Caramel Sauce

• In a medium-sized heavy bottomed pot, heat water and sugar on HIGH heat and whisk just until the sugar is dissolved. It's important that you have high heat or you run the risk of seizing up the sugar, turning it into a solid mess.
• Once sugar is dissolved, whisk gently and constantly until the melted sugar turns a dark amber color, this will take about 5 minutes or so. The darker the amber color, the more intense caramel flavor you will have.
• After it turns dark amber, slowly and carefully pour in heavy cream. It will bubble up violently so you will need your whisk to whisk it very fast until it comes back down and it will start looking like caramel at this point. Remove from heat and stir in butter and vanilla. Allow to cool completely.

For the cheesecake filling

• In a large bowl, combine cream cheese and both sugars until smooth. Stir in the ¼ cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Top the baked and cooled brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for minimum of 6 hours or overnight.
• Before serving, garnish cheesecake with remaining caramel sauce, hot fudge sauce and chopped pecans.