Make the Brownie Layer: Prepare the brownie mix according to the package instructions in a 9×13-inch pan. Let cool completely, then cut into small squares.

Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Fold in the whipped cream until well combined. Set aside.

Make the Caramel Sauce: In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn. Once the sugar is completely melted, add the butter. The mixture will bubble rapidly. Stir until the butter is completely melted, about 2-3 minutes. Drizzle in the heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in the salt. Let cool slightly before using.

Assemble the trifle: In a trifle dish or a large glass bowl, layer half of the brownie squares on the bottom. Add some caramel sauce over the brownie layer, followed by half of the cheesecake mixture evenly over the caramel and brownie layer. Repeat with the remaining brownie squares, caramel sauce, and cheesecake mixture. Finish with a drizzle of caramel sauce over the top.

Serve: Cover the trifle with plastic wrap and refrigerate for at least 2-3 hours, or overnight, to allow flavors to meld and the dessert to set. Before serving, top with whipped cream and sprinkle with mini chocolate chips or chocolate shavings if desired, along with additional caramel sauce over each serving for extra indulgence!