Preheat your oven to 325°F (163°C) and prepare your 9-inch springform pan by spraying it generously with nonstick cooking spray.

In a large bowl, combine the melted unsalted butter, granulated sugar, unsweetened cocoa powder, and fine salt. Stir until well combined. Add in the vanilla extract and eggs one at a time, mixing thoroughly after each. Gently stir in the all-purpose flour until just combined.

Spread the brownie batter evenly into the prepared springform pan. Bake for about 15 minutes, until just set. Let it cool to room temperature and then refrigerate.

Beat the softened cream cheese in a large bowl until smooth. Gradually add the light brown sugar and heavy cream, mixing well. Incorporate the eggs one at a time, blending after each. Finally, stir in the vanilla paste or extract.

Pour the cheesecake batter over the cooled brownie base, spreading it evenly. Bake for 55 minutes to 1 hour, until the top is slightly dry and the center has a little wobble.

Once done, turn off the oven and crack the door. Let the cheesecake cool for about 10 minutes inside, then remove it and cool to room temperature. Chill in the fridge for at least 4 hours or overnight.

Carefully release the springform pan and slice the cheesecake into portions. Drizzle each slice with salted caramel sauce before serving.