Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.

Melt the butter in a microwave-safe bowl in 30-second intervals until liquefied. Allow it to cool slightly.

Whisk together sugar, eggs, and vanilla in a large bowl. Gradually add butter, whisking until smooth.

Sift flour, cocoa powder, and salt in another bowl. Fold dry ingredients into wet ingredients until no dry streaks remain.

Pour the brownie batter into the prepared pan and spread evenly.

In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Dollop cheesecake mixture over brownie batter.

Melt caramel candies and heavy cream in a microwave-safe bowl until smooth. Drizzle over cheesecake layer and swirl with a knife.

Bake for 35-40 minutes or until edges are set and center is slightly jiggly.

Cool completely on a wire rack. Chill for at least 2 hours before slicing.