Prepare the Brownie Base:

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment on the bottom and grease the sides.

In a medium bowl, whisk together melted butter and sugar until glossy.

Add eggs and vanilla; mix until well combined.

Stir in cocoa powder, flour, and salt until just combined.

Spread batter evenly into the prepared pan and bake for 15 minutes. Remove from oven and set aside (it will not be fully baked yet).

2. Make the Cheesecake Layer:

In a large bowl, beat softened cream cheese until smooth.

Add sugar, eggs, and vanilla; beat until creamy and no lumps remain.

Pour cheesecake batter over the partially baked brownie layer and smooth the top.

Bake for 35–40 minutes, or until the center is set with a slight jiggle.

Let cool at room temperature, then chill for at least 4 hours or overnight.

3. Make the Caramel Pecan Topping:

In a saucepan over medium heat, combine brown sugar, heavy cream, and butter.

Bring to a gentle boil, stirring constantly, and cook for 2–3 minutes.

Remove from heat and stir in chopped pecans, salt, and vanilla.

Cool slightly, then pour over the chilled cheesecake.

4. Serve:

Slice with a warm knife for clean edges. Serve chilled or at room temperature.