Caramel Brownie Cheesecake

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine the melted butter and sugar. Beat in the eggs and vanilla extract.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined.
Spread the brownie batter evenly in the prepared pan. Bake for 20 minutes. Remove from the oven and let cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and caramel sauce until fully incorporated.
Pour the cheesecake batter over the cooled brownie crust. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours, or overnight.
Before serving, drizzle additional caramel sauce over the top of the cheesecake.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes + chilling time

Kcal: 450 kcal | Servings: 12 servings