Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter in a medium saucepan over low heat, then stir in 2 cups of granulated sugar. Add 4 large eggs and 1 teaspoon of vanilla extract, blending until smooth.
• In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and ½ teaspoon of salt. Fold the dry ingredients into the wet mixture until just combined.
• Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes until set at the edges. Allow cooling completely.
• In a mixing bowl, beat together 16 oz of softened cream cheese and 1 cup of granulated sugar until creamy. Add 3 large eggs and 1 teaspoon of vanilla extract, mixing until smooth, then incorporate ½ cup of sour cream.
• Pour the cheesecake mixture over the cooled brownie layer and bake for an additional 30-35 minutes until the edges are set and the center has a slight jiggle. Cool in the oven for an hour after baking.
• For the caramel sauce, melt 1 cup of granulated sugar in a saucepan over medium heat, whisk in 6 tablespoons of unsalted butter and ½ cup of heavy cream until smooth. Add 1 teaspoon of sea salt.
• Drizzle the caramel sauce over the cooled cheesecake and chill in the refrigerator for at least 2 hours before serving.