Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Melt ½ cup of unsalted butter in a medium saucepan over low heat until it bubbles lightly. Remove from heat, whisk in 1 cup of granulated sugar until shiny and smooth. Let cool slightly, then add 2 large eggs and 1 teaspoon of vanilla extract, mixing until combined.

Sift together ½ cup of all-purpose flour, ¼ cup of cocoa powder, and ¼ teaspoon of salt in a separate bowl. Fold the dry ingredients into the brownie mixture until just combined.

Pour the brownie batter into the prepared springform pan, smoothing it evenly. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

Allow the brownie layer to cool completely in the pan on a wire rack.

Blend 16 oz of softened cream cheese until smooth. Gradually mix in ½ cup of granulated sugar, add 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of sour cream, blending until ultra-smooth.

Carefully pour the cheesecake mixture over the cooled brownie base, spreading evenly.

Bake for an additional 30-35 minutes, until the edges are set and the center jiggles slightly. Let cool in the pan for about an hour.

For the caramel sauce, melt 1 cup of granulated sugar in a medium saucepan over medium heat, stirring until golden amber. Add 6 tablespoons of unsalted butter and ½ cup of heavy cream, whisking until smooth. Add a pinch of sea salt.

Drizzle the cooled caramel sauce over the cheesecake. Refrigerate for at least 2 hours before serving.

Remove the sides of the springform pan and slice the cheesecake into 12 pieces for serving.