1Grease 9" springform pan. Make brownie mix according to package directions. Or use your favorite brownie recipe. Spread in springform pan and bake according to package directions. Be careful not to overbake brownies in springform.. They should be moist. When brownie is done, take off outer springform ring for brownie to cool.
2In large bowl, combine softened cream cheese and both sugars til smooth. Stir in 3/4 cup caramel sauce and nutmeg, cinnamon Fold in cool whip til combined..
3Return outer ring to springform pan and top brownie with cheesecake mix. Spread into an even layer. Chill in the refrigerator for 4 hours or overnight.
4Before serving, sprinkle top with pecans, then add hot fudge sauce and additional caramel sauce in lattice pattern. Store leftover cheesecake in refrigerator, tightly sealed.