Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter and stir in 2 cups of granulated sugar. Let it cool then add 4 eggs and 1 teaspoon vanilla extract.

Sift together 1 cup of flour, 1 cup of cocoa powder, and ½ teaspoon of salt. Fold the dry ingredients into the wet mixture until no pockets of flour remain.

Grease a 9-inch springform pan and pour the brownie batter into it. Bake for 25-30 minutes until the edges firm up and a toothpick comes out with some moist crumbs.

Beat 16 oz of cream cheese until smooth. Gradually add 1 cup of sugar, 3 eggs, 1 teaspoon of vanilla, and ½ cup sour cream until creamy and well combined.

Pour the cheesecake mixture over the cooled brownie layer and bake for 30-35 minutes until the center jiggles slightly.

For the caramel drizzle, melt 1 cup of sugar until golden brown. Add 6 tablespoons of butter and ½ cup of cream, stirring until smooth. Stir in 1 teaspoon of sea salt.

Drizzle the warm caramel over the cooled cheesecake and chill for at least 2 hours before serving.