Bake the brownies in a 9-inch springform pan according to the package directions. Cool completely.

Beat cream cheese, sugar, eggs, and vanilla until smooth.

Stir in coconut, pecans, and chocolate chips.

Spread the filling over the cooled brownie layer.

Bake at 325°F for 55 to 65 minutes, until the center jiggles slightly.

Cool for 1 hour, then chill for at least 4 hours.

Drizzle with caramel sauce before slicing.