Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.
While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.
In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.
Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.
This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.