Preheat your oven to 350°F (175°C). Melt ½ cup of unsalted butter in a saucepan over low heat. In a bowl, combine melted butter with sugar, eggs, and vanilla extract.

Sift together flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until well blended.

Grease a 9-inch springform pan. Pour the brownie batter into the pan and bake for 25-30 minutes, until edges are set.

In another mixing bowl, beat softened cream cheese until smooth, then mix in sugar, eggs, vanilla extract, and sour cream.

Pour cheesecake mixture over cooled brownie layer and bake for an additional 30-35 minutes, until the center has a slight jiggle.

For the caramel, melt 1 cup of sugar in a saucepan over medium heat until amber. Stir in butter, cream, and sea salt.

Once cooled, drizzle caramel sauce over cheesecake. Chill in the refrigerator for at least 2 hours before serving.

Carefully remove sides of the springform pan and slice into wedges to serve.