Preheat your oven to 350°F (175°C). Melt ½ cup of unsalted butter in a medium saucepan over low heat until liquid. Stir in 1 cup of granulated sugar until well combined.

Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until smooth and glossy.

In a separate bowl, sift together 1 cup of flour, ⅓ cup of cocoa powder, and a pinch of salt. Gradually fold into the wet mixture.

Spread the brownie batter into a greased 9-inch springform pan. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.

While the brownies cool, beat together 16 ounces of cream cheese and ½ cup of sugar until creamy. Add 2 eggs, 1 teaspoon of vanilla, and ½ cup of sour cream, and mix until blended.

Pour the cheesecake filling over the cooled brownie layer. Bake for 30-35 minutes until slightly jiggly in the center.

In a saucepan, heat 1 cup of sugar over medium heat until melted and golden. Whisk in 6 tablespoons of butter, then gradually add ½ cup of heavy cream, stirring until smooth. Finish with a pinch of sea salt.

Drizzle caramel over cooled cheesecake and refrigerate for at least 2 hours before serving.