Step 1

Preheat the oven to 400°F (200°C). Line an 8-inch round baking pan with parchment paper.

Step 2

Using a sharp knife, remove the top layer of wax from the Brie wheels. Scoop out the cheese and transfer to a large bowl. Discard the wax.

Step 3

To the bowl with the Brie, add the sugar and pancake mix and beat with an electric hand mixer on low speed for 60 seconds, or until smooth.

Step 4

Add the egg, heavy cream, vanilla, and baking powder and mix on low speed until incorporated, about 30 seconds.

Step 5

Pour the batter into the prepared pan and smooth the top.

Step 6

Bake the cheesecake for 20 minutes, or until set around the edges but slightly jiggly in the center. Remove from the oven and let cool at room temperature for 20 minutes, then chill in the refrigerator for 1 hour.

Step 7

Transfer the cheesecake to a serving platter. Garnish with the sliced strawberries and finish with a drizzle of caramel sauce.

Step 8

Slice and serve. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.

Step 9

Enjoy!