Prepare the Brownie Base:

• Preheat oven to 325°F (163°C).
• Line a 9-inch springform pan with parchment paper and grease lightly.
• In a mixing bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
• Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
• Pour the brownie batter into the prepared pan and smooth it out.
• Bake for 15 minutes, then remove from the oven and let it cool slightly.

Prepare the Cheesecake Layer:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla extract and sour cream until fully incorporated.
• Pour the cheesecake batter over the partially baked brownie base.

Bake the Cheesecake:

• Reduce oven temperature to 300°F (150°C).
• Bake for 45-50 minutes, or until the center is just set and slightly jiggly.
• Turn off the oven and let the cheesecake sit in the warm oven with the door slightly open for 1 hour.
• Remove and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Add the Caramel Topping:

• Once chilled, drizzle caramel sauce over the cheesecake.
• Sprinkle with sea salt if making a salted caramel version.

Serve & Enjoy!

• Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days.