Preheat oven and grease a 9" springform pan. Optional: Cut out a circle of parchment paper and line the bottom of the pan for easier removal.

Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on the box.

In a medium-sized heavy-bottomed pot, heat water and sugar on high heat and whisk just until the sugar is dissolved.

Once sugar is dissolved, whisk gently and constantly until the melted sugar turns a dark amber color, about 5 minutes.

After it turns dark amber, slowly and carefully pour in heavy cream, whisking quickly until it comes back down and starts looking like caramel. Remove from heat and stir in butter and vanilla. Allow to cool completely.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the ¼ cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated.

Top the baked and cooled brownie with the cheesecake mixture and spread into an even layer. Chill in the refrigerator for a minimum of 6 hours or overnight.

Before serving, garnish cheesecake with remaining caramel sauce, hot fudge sauce, and chopped pecans.