1. Bake brownies according to package directions in 9×13-inch pan. Let cool completely—this is crucial.

2. Once brownies are completely cool, cut into ½-inch cubes. You’ll need about 3-4 cups cubed brownies for 8 cups.

3. Make cheesecake layer: Beat softened cream cheese with electric mixer on medium speed for 2 minutes until completely smooth and fluffy with no lumps.

4. Add powdered sugar and vanilla extract to cream cheese. Beat until well combined.

5. In separate bowl, whip cold heavy cream on high speed for 2-3 minutes until stiff peaks form.

6. Gently fold whipped cream into cream cheese mixture in three additions using rubber spatula. Fold gently to maintain air.

7. Fold in sour cream. Mixture should be light, fluffy, and spreadable like mousse.

8. Assemble cups: Place about ⅓ cup brownie cubes in bottom of each clear cup or glass (6-8 oz capacity), pressing lightly.

9. Drizzle brownies with chocolate or caramel sauce.

10. Pipe or spoon about ¼ cup cheesecake mixture over brownies, spreading to edges.

11. Add another layer of brownie cubes, pressing gently into cheesecake.

12. Drizzle with more sauce.

13. Top with final cheesecake layer, piping or spooning to create smooth or swirled top.

14. Add loaded toppings: Dollop whipped cream on top, drizzle with chocolate and caramel sauce, sprinkle with chocolate chips, add crushed cookies, garnish with berries, add nuts and sprinkles—go crazy!

15. Refrigerate assembled cups for at least 2 hours or up to 24 hours before serving.

16. Add final fresh garnishes like whipped cream and berries just before serving for freshest appearance.