1. – Preheat the oven to 350°F. Grease a 9-inch springform pan.

2. – In a large bowl, whisk together the melted butter and 2 cups of sugar. Beat in the 2 eggs, one at a time, until well combined.

3. – In a separate bowl, sift together the flour, cocoa powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

4. – Pour the brownie batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownie base to cool completely.

5. – In a large bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy. Add the 3 eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

6. – Pour the cheesecake batter over the cooled brownie base. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake remain in the oven for an additional 1 hour.

7. – Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, release the springform pan and refrigerate the cheesecake for at least 4 hours or overnight.

8. – Just before serving, drizzle the caramel sauce over the top of the cheesecake.