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

In a medium saucepan over low heat, melt 1 cup of unsalted butter and stir in 2 cups of granulated sugar. Remove from heat and whisk in 4 large eggs one at a time, followed by 2 teaspoons of vanilla extract.

In a large bowl, sift together 1 cup of all-purpose flour, ⅔ cup of cocoa powder, and ½ teaspoon of salt. Fold dry ingredients into the wet mixture until just combined.

Pour the brownie batter into the prepared springform pan and bake for 25–30 minutes.

In a large mixing bowl, beat together 16 ounces of softened cream cheese and 1 cup of granulated sugar. Add in 3 large eggs, 1 teaspoon of vanilla extract, and ½ cup of sour cream.

Once the brownie layer has cooled for about 10 minutes, pour the cheesecake mixture over the brownies and bake for an additional 30–35 minutes.

For the caramel sauce, heat 1 cup of granulated sugar over medium heat while stirring until it melts. Add 6 tablespoons of unsalted butter and ½ cup of heavy cream, stirring until smooth. Add a pinch of sea salt.

Drizzle the caramel sauce over the cheesecake and chill for at least 2 hours.