Preheat your oven to 350°F (175°C). Melt 1 cup of unsalted butter until smooth and stir in 2 cups of granulated sugar. Allow the mixture to cool before adding 4 large eggs and 1 tsp of vanilla extract.

In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and 1/2 tsp of salt. Gradually fold into the wet ingredients until combined.

Pour the brownie batter into a greased 9-inch springform pan and bake for 25-30 minutes. Cool completely once baked.

For the cheesecake filling, beat together 16 oz of softened cream cheese, 1 cup of granulated sugar, 3 large eggs, 1 tsp of vanilla extract, and 1/2 cup of sour cream until smooth.

Pour the cheesecake mixture over the cooled brownie base and bake for an additional 30-35 minutes until the cheesecake is set but jiggly.

For the caramel sauce, melt 1/2 cup of granulated sugar over medium heat, then add 1/4 cup of unsalted butter and 1/2 cup of heavy cream, whisking until smooth. Stir in 1 tsp of sea salt.

Allow the cheesecake to cool, then drizzle the warm caramel sauce over the top. Refrigerate for at least 2 hours before serving.