(85 grams) unsweetened natural cocoa powder
(62 grams) all-purpose flour
(680 grams) cream cheese, at room temperature
(100 grams) granulated sugar
(100 grams) light brown sugar
eggs, at room temperature
vanilla paste (or vanilla extract)
salted caramel sauce, store-bought or homemadePreheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.
for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking cheesecake layer immediately.
the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar and cream and beat until well combined. Scrape down the sides of the bowl to make sure all cream cheese is being incorporated. Add the eggs, one at a time, beating just until smooth. Add in the vanilla.
the batter into the cooled brownie crust and tap the pan on the counter to remove any air bubbles. Place springform pan on a rimmed baking sheet and bake for about 55 minutes to 1 hour, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool completely to room temperature.
until completely chilled, at least 4 hours or overnight.
the cheesecake from the pan onto a cake stand or serving plate. Cut into slices and drizzle each slice with caramel sauce. Serve.
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