Step 1: Prepare the Brownie Base

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Whisk melted butter and sugar until smooth. Add eggs and vanilla; mix well.

Sift in cocoa powder, flour, salt, and baking powder. Stir until a glossy batter forms.

Spread batter evenly in the pan. Bake 15–18 minutes, until edges are set. Cool.

Step 2: Make the Cheesecake Layer

Beat cream cheese until smooth.

Add sugar; beat until fluffy.

Add eggs one at a time, mixing well.

Blend in vanilla, sour cream, and flour until smooth.

Step 3: Assemble the Cheesecake

Pour cheesecake batter over cooled brownie base. Smooth top.

Bake at 325°F (160°C) for 50–60 minutes, until edges set and center jiggles slightly.

Let cool in oven with door slightly open for 1 hour.

Cool to room temperature, then refrigerate 4 hours or overnight.

Step 4: Prepare the Caramel Sauce

Heat sugar in a saucepan over medium heat, stirring until melted and amber-colored.

Add butter; stir until melted.

Slowly add cream; let boil for 1 minute.

Stir in salt; cool for 15 minutes before use.

Step 5: Assemble and Serve

Remove cheesecake from pan. Drizzle caramel generously over top.

Garnish with nuts, chocolate shavings, or extra caramel drizzle.