Follow these simple steps to create your own Caramel Brownie Cheesecake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

2. Prepare Brownie Batter: In a large bowl, mix the melted butter and granulated sugar until well combined. Add in the eggs and vanilla extract, stirring until smooth.

3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, stirring until a thick brownie batter forms.

4. Bake Brownie Base: Pour the brownie batter into the prepared springform pan. Spread it evenly and bake for 25-30 minutes. A toothpick inserted should come out with some moist crumbs. Set aside to cool.

5. Cheesecake Mixture: While the brownie base cools, make the cheesecake layer. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until the blend is fluffy.

6. Incorporate Eggs and Sour Cream: Add in the eggs one at a time, mixing on low speed after each addition. Finish with the sour cream and vanilla extract, mixing until everything is combined.

7. Assemble the Cheesecake: Pour the cheesecake mixture over the cooled brownie base in the springform pan. Smooth the top with a spatula.

8. Bake Cheesecake: Bake for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.

9. Cool in Refrigerator: After cooling, remove from the oven and cool to room temperature. Refrigerate for at least 2 hours or overnight for the best set.

10. Prepare Caramel Sauce: To make the caramel sauce, heat the granulated sugar in a medium saucepan over medium heat. Stir continuously until melted and golden brown. Carefully add the butter and heavy cream, mixing until smooth. Optionally, sprinkle in sea salt for a salted caramel version.

11. Serve and Garnish: Once the cheesecake is fully set, remove it from the springform pan. Top with the warm caramel sauce just before serving.