Ingredients:
For the Fudgy Brownie Base:
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
For the Cheesecake Filling:
24 ounces (680g) cream cheese, softened
1 cup (200g) granulated sugar
1/2 cup (120ml) sour cream
2 teaspoons vanilla extract
4 large eggs, at room temperature
For the Caramel Topping:
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter, cubed
1/2 cup (120ml) heavy cream
For Garnish:
1/2 cup (85g) semi-sweet chocolate, chopped into large chunks
Instructions:
For the Brownie Base:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together the melted butter, sugar, and cocoa powder.
Whisk in the eggs one at a time, followed by the vanilla.
Stir in the flour and salt until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 15-20 minutes. The brownie should be mostly set but still slightly soft. Let it cool slightly.
For the Cheesecake Filling:
Reduce oven temperature to 325°F (160°C).
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Beat in the sour cream and vanilla extract.
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Pour the cheesecake filling over the par-baked brownie base.
Place the springform pan in a large roasting pan and fill the roasting pan with hot water to about halfway up the side of the springform pan (a water bath).
Bake for 60-75 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door propped open for 1 hour.
Remove from the oven and water bath. Let it cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight.
Make the Caramel Topping:
In a medium saucepan, melt the sugar over medium heat, stirring constantly until it dissolves and turns a light amber color.
Remove from heat and carefully whisk in the butter until melted. The mixture will bubble up.
Slowly pour in the heavy cream while whisking constantly until the sauce is smooth.
Let the caramel cool to a thick, pourable consistency.
Decorate and Serve:
Carefully remove the chilled cheesecake from the springform pan.
Pour the caramel topping evenly over the cheesecake, allowing it to drip down the sides.
Garnish the top with the large chocolate chunks.
Slice, Serve and Enjoy 
