Irresistible Caramel Brownie Cheesecake Delight

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 0.5 teaspoon salt
• 1 cup chocolate chips
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream
• 0.5 cup heavy cream
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 0.5 cup heavy cream
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar until well mixed.
3. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
4. Stir in the flour, cocoa powder, and salt until just combined. Fold in the chocolate chips.
5. Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs. Let it cool completely in the pan.
6. In a large mixing bowl, beat the softened cream cheese until smooth.
7. Gradually add the granulated sugar, mixing until well blended. Add the eggs, one at a time, followed by the vanilla extract. Mix in the sour cream and heavy cream until smooth and creamy.
8. Pour the cheesecake mixture over the cooled brownie base in the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.
9. In a medium saucepan, combine sugar and cook over medium heat, stirring constantly until melted and golden brown. Add butter and stir until melted.
10. Gradually pour in the heavy cream while stirring continuously. Cook for an additional minute until smooth. Remove from heat, add sea salt, and let cool.
11. Once the cheesecake is completely cool, drizzle with the prepared caramel sauce and chill in the refrigerator for at least 4 hours or overnight for best results.
12. Carefully remove the springform pan and slice the cheesecake into wedges to serve.