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Prepare the Brownie Base
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, whisk together the melted butter and sugar. Add eggs and vanilla, whisk until smooth.
Stir in cocoa powder, flour, salt, and baking powder until just combined.
Pour the batter into the pan and smooth the surface.
Make the Cheesecake Layer
Beat the cream cheese until smooth. Add sugar and mix until creamy.
Beat in eggs one at a time, then stir in vanilla extract.
Pour the cheesecake batter gently over the brownie base.
Add the Caramel Swirl
Slightly warm the caramel if too thick. Drop spoonfuls over the cheesecake batter.
Swirl gently using a knife or skewer—don’t overmix.
Bake
Bake for 50–60 minutes, until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill
Refrigerate for at least 4 hours or overnight for best results.
Serving and Storage Tips
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