Ingredients

For crust:
• 1½ cups (150g) graham cracker crumbs (or gluten-free cookie crumbs)
• ¼ cup (55g) unsalted butter, melted
• 2 tbsp granulated sugar

For brownie layer:
• ½ cup (115g) unsalted butter
• 4 oz (115g) dark chocolate (70%), chopped
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• ¼ cup (25g) cocoa powder
• Pinch of salt

For cheesecake layer:
• 16 oz (450g) cream cheese, room temperature
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (60ml) sour cream or full-fat Greek yogurt

For topping:
• ½ cup salted caramel sauce (store-bought or homemade)
• Flaky sea salt (optional)

Instructions

Crust: Preheat oven to 325°F (165°C). Mix crumbs, melted butter, and sugar. Press into bottom of a 9″ springform pan. Bake 8 min; cool.
Brownie layer: Melt butter and chocolate together (microwave or double boiler). Whisk in sugar, then eggs one at a time, then vanilla. Fold in flour, cocoa, and salt until just combined. Pour over crust; spread evenly.
Cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour gently over brownie layer.
Swirl: Drizzle ⅓ cup caramel over cheesecake. Use a toothpick to create gentle swirls.
Bake: Wrap pan bottom in foil (to prevent water seepage). Place in a roasting pan; fill with 1″ hot water (water bath). Bake 55–65 min until edges are set but center slightly jiggles.
Turn off oven; crack door open. Let cheesecake cool inside 1 hour. Remove; chill 6+ hours (preferably overnight).
Before serving, drizzle with remaining caramel and a pinch of flaky salt.