Preheat your oven to 350°F (175°C). In a large mixing bowl, prepare the fudge brownie mix according to the package instructions, combining it with eggs, oil, and water. Pour this mixture into a lined 9-inch springform pan, spreading it evenly. Bake for 20-22 minutes until the edges are set and let the brownie base cool completely.

Reduce the oven temperature to 325°F (165°C). In a large mixing bowl, beat cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing on low speed after each addition. Then, incorporate sour cream, vanilla extract, and flour until well-combined. If adding mini chocolate chips, fold them in.

Pour the cheesecake filling evenly over the cooled brownie base. Use a spatula to smooth the top. Wrap the springform pan tightly with aluminum foil, place in a larger roasting pan, and fill with hot water halfway up the sides.

Bake for 55-65 minutes, checking for a slight jiggle in the center when done. The edges should be firm while the center remains a bit soft. Remove from oven and let cool slightly in the pan.

After cooling, turn off the heat and leave the oven door ajar to cool the cheesecake gradually for about 1 hour.

Refrigerate the cheesecake for at least 6 hours, preferably overnight.

Toast the pecans in a skillet over medium heat until golden, about 5-7 minutes. Set aside.

In a small saucepan, warm heavy cream until simmering. Stir in semi-sweet chocolate chips until smooth to create ganache.

Drizzle the cheesecake with caramel sauce, chocolate ganache, and sprinkle the toasted pecans. Return to the refrigerator for 30 minutes before slicing.