Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
• Melt ½ cup of unsalted butter over low heat in a medium saucepan. Allow it to cool slightly, then stir in 1 cup of granulated sugar until smooth. Add 2 large eggs one at a time and then mix in 1 teaspoon of vanilla extract.
• Sift together ½ cup of all-purpose flour, ⅓ cup of cocoa powder, and ¼ teaspoon of salt in a separate bowl. Fold these into the wet mixture until just combined.
• Pour the brownie batter into the prepared springform pan and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs. Let cool completely.
• Blend 16 oz of softened cream cheese in a large bowl until smooth. Gradually add ½ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of sour cream.
• Pour the cheesecake mixture over the cooled brownie layer in the springform pan and spread it evenly. Bake for 30-35 minutes until the edges are firm with a slight jiggle in the center.
• To make the caramel, melt 1 cup of granulated sugar in a saucepan over medium heat, stirring until golden. Remove from heat, stir in 6 tablespoons of butter and ½ cup of heavy cream until smooth. Add sea salt to taste.
• Drizzle the caramel over the cooled cheesecake and refrigerate for at least 2 hours before serving.