Prepare the Brownie Base:

1. Preheat oven to 325°F (163°C).
2. In a large bowl, mix melted butter, granulated sugar, cocoa powder, and a pinch of salt. Whisk until combined.
3. Add vanilla extract and eggs one at a time, mixing well.
4. Fold in all-purpose flour gently.
5. Grease a 9-inch springform pan and spread the brownie batter evenly.
6. Bake for 15 minutes until the surface sets. Cool completely, then refrigerate.

Make the Cheesecake Layer:

1. Preheat oven to 325°F (165°C).
2. Beat cream cheese until light and fluffy (2–3 minutes).
3. Gradually mix in sugar and heavy cream until combined.
4. Add eggs one at a time, mixing gently. Stir in vanilla extract.
5. Pour the cheesecake batter over the cooled brownie base.
6. Bake for 55–60 minutes until the center is slightly jiggly but edges are set.
7. Cool in the oven with the door ajar for 10 minutes, then bring to room temperature. Refrigerate for at least 4 hours or overnight.

Prepare the Salted Caramel Topping:

1. In a pan, mix granulated sugar, water, and salt. Heat on medium until amber-colored.
2. Remove from heat and whisk in heavy cream and butter until smooth.
3. Let the sauce cool slightly before drizzling over the cheesecake.

Assemble and Decorate:

1. Release cheesecake from the springform pan.
2. Drizzle salted caramel sauce over the top. Add additional garnishes like fresh berries or crushed nuts if desired.
3. Chill for 30 minutes before serving.