Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

In a microwave-safe bowl, melt the butter in 30-second intervals while stirring until fully melted and slightly cooled.

Whisk together the sugar, eggs, and vanilla extract in a large bowl. Pour in the melted butter while whisking continuously.

Sift together the all-purpose flour, cocoa powder, and salt in another bowl and gradually add to the wet mixture, folding gently.

Pour the brownie batter into the prepared baking pan and spread evenly.

In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Spoon dollops over the brownie layer.

Combine the caramel candies and heavy cream in a small bowl, microwaving in intervals until smooth. Pour over the cheesecake layer.

Swirl the caramel into the cheesecake layer gently with a knife.

Bake for 35-40 minutes, checking for set edges and a slightly jiggly center.

Let the brownies cool completely in the pan, then refrigerate for at least 2 hours before cutting.