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1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
2. In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
5. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Pour the brownie batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely in the pan.
7. While the brownie layer is cooling, prepare the cheesecake. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
8. Add the granulated sugar and vanilla extract, mixing until well combined.
9. Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
10. Finally, mix in the sour cream until smooth. This will add a lovely tanginess to the cheesecake.
11. Once the brownie layer has cooled completely, pour the cheesecake mixture over the brownie layer in the springform pan. Use a spatula to spread it evenly.
12. Tap the pan gently on the counter to release any air bubbles that may have formed.
13. Once the sugar is melted, add the butter and stir until melted and combined.
14. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious.
15. Stir in the vanilla extract and a pinch of salt. Remove from heat and let it cool slightly before using.
16. Once the cheesecake has chilled, carefully remove it from the springform pan.
17. Drizzle the cooled caramel sauce over the top of the cheesecake.
18. Garnish with whipped cream, chocolate shavings, and extra caramel sauce as desired.
19. Slice and serve chilled. Enjoy your delicious brownie cheesecake!

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