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

2. 2. In a large bowl, whisk together the melted butter and 2 cups of sugar. Beat in the 3 eggs, one at a time, until well combined.

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

4. 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 with a few moist crumbs. Allow the brownie base to cool completely.

5. 5. In a large bowl, beat the cream cheese with 1 cup of sugar until smooth and creamy. Beat in the 3 eggs, one at a time, then stir in the vanilla extract and 1/2 cup of caramel sauce.

6. 6. Pour the cheesecake batter over the cooled brownie base and smooth the top. Bake for 45-55 minutes, or until the center is almost set.

7. 7. Remove the cheesecake from the oven and allow it to cool completely, then refrigerate for at least 4 hours or overnight.

8. 8. When ready to serve, release the springform pan and drizzle the top of the cheesecake with additional caramel sauce.