Bake the brownie mix according to package directions and allow to cool completely.

Cut the cooled brownies into 1-inch squares and set aside.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.

In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Place half of the brownie cubes in the bottom of a 3-quart glass trifle dish.

Drizzle 0.5 cup of caramel sauce evenly over the brownie layer.

Spread half of the cheesecake mixture over the caramel layer.

Repeat the process with the remaining brownies, remaining caramel sauce, and remaining cheesecake mixture.

Garnish the top with chocolate chips and chopped pecans.

Refrigerate for a minimum of 2 hours before serving to set the layers.