Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar, eggs, and vanilla extract. Add cocoa powder, flour, salt, and baking powder, mixing until smooth.
3. Pour the brownie batter into the prepared pan and spread it evenly across the bottom.
4. For the cheesecake filling, beat the softened cream cheese and granulated sugar until smooth. Add sour cream and mix well. Beat in the eggs one at a time, followed by the vanilla extract.
5. Pour the cheesecake mixture over the brownie layer.
6. Drop spoonfuls of the remaining brownie batter on top of the cheesecake filling. Using a knife or skewer, swirl the batters together to create a marbled effect.
7. Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, leaving the door slightly open, and allow the cheesecake to cool for 1 hour.
8. Once cooled, refrigerate for at least 4 hours, or overnight, to let it set completely.
9. Before serving, drizzle the caramel sauce over the top and sprinkle with sea salt if you like.
Nutritional Information (per serving, based on 12 slices):
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