Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• For the brownie base: In a medium bowl, whisk together melted butter and sugars. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together cocoa powder, flour, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
• Pour the brownie batter into the prepared springform pan and spread evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
• For the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.
• Carefully pour the cheesecake batter over the partially baked brownie layer. Drizzle caramel sauce over the cheesecake batter and swirl gently with a knife or skewer.
• Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
• Serve chilled. Drizzle with extra caramel sauce if desired.