Make the salted caramel - Pour sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.

As soon as your sugar turns that beautiful deep amber caramel color, add the butter and whisk until your butter has melted.

Turn off your burner and add the whipping cream

Whisk until all of the half and half has been combined.

Add the sea salt and stir.

Make the brownies - Preheat oven to 325 degrees.

Spray 2, 8x8" baking pans with non-stick baking spray.

Blend water, oil and egg in medium bowl. Add mix and stir until moistened. Spoon batter evenly into prepared pans.

Bake for 15 minutes. Cool to room temperature.

Make the cheesecake - Pour heavy cream into a stand mixer and mix on high speed until heavy peaks develop. Store thickened cream in a separate bowl in the refrigerator.

Add cream cheese to stand mixer and mix on medium high speed.

Add sugar and creamer to bowl and mix until well blended. Scraping down the sides of the bowl. Add vanilla and mix until combined.

Fold thickened cream into cream cheese mixture.

Assemble

Evenly spread 1/2 c. of salted caramel on both cooled brownies.

Pour half of cheesecake filling over each brownie pan and spread until even.

Freeze for at least 4 hours. Cut into 3 rows horizontally and vertically to create 9 bars then refrigerate.

When ready to serve, drizzle with caramel sauce and toasted pecans. Say Grace and enjoy!