Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
Melt ½ cup of butter in a microwave-safe bowl.
In a large bowl, whisk together 1 cup sugar, 2 eggs, and 1 teaspoon vanilla.
Gradually add in melted butter until smooth.
Sift together 1 cup flour, ⅓ cup cocoa powder, and ¼ teaspoon salt, then combine with wet ingredients.
Spread the brownie batter evenly into the prepared pan.
Beat together 8 ounces cream cheese, ¼ cup sugar, 1 egg, and 1 teaspoon vanilla until smooth.
Dollop cheesecake mixture onto the brownie batter and spread gently.
Melt together 1 cup caramel candies and ¼ cup heavy cream, stirring until smooth.
Drizzle caramel over the cheesecake layer and swirl with a knife.
Bake for 35-40 minutes until edges are set.
Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
Ensure ingredients are at room temperature for a smooth cheesecake layer. Do not overmix the batter for fudgy brownies. Caramel should be slightly cooled before drizzling.