Step 1: Prepare the Brownie Base

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a mixing bowl, whisk together melted butter and sugar until smooth.
• Add eggs and vanilla extract, mixing until combined.
• Sift in flour, cocoa powder, salt, and baking powder. Stir gently until just combined—do not overmix.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 15 minutes, then remove from the oven (it will not be fully set).

Step 2: Make the Caramel Cheesecake Filling

• In a large bowl, beat cream cheese and brown sugar until smooth and fluffy.
• Mix in caramel sauce and vanilla extract, blending well.
• Add eggs one at a time, beating briefly after each to avoid overmixing.
• Fold in sour cream for extra creaminess.

Step 3: Assemble and Bake the Cheesecake

• Pour the cheesecake batter over the partially baked brownie base. Smooth the top.
• Wrap the outside of the pan with aluminum foil and place in a water bath (a larger baking pan filled with hot water). This prevents cracks.
• Bake at 325°F for 55-60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly open.
• Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).

Step 4: Prepare the Caramel Topping

• Heat ½ cup caramel sauce with ½ cup heavy cream in a saucepan over low heat, stirring until smooth.
• Let cool slightly before pouring over the chilled cheesecake.
• Sprinkle with sea salt for a salted caramel touch.

Step 5: Garnish and Serve

• Drizzle extra caramel over each slice.
• Add chocolate shavings, nuts, or whipped cream for extra indulgence.
• Serve and enjoy!