Caramel Brownie Cheesecake Bliss for 16 Servings

Instructions:

1. Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.
2. Whisk the melted butter and 200g sugar until combined. Add one egg and vanilla, beating until the mixture looks glossy.
3. Fold in the cocoa powder, flour, and 1/4 tsp salt until just combined. Spread the batter evenly into the pan and bake for 15 minutes. Set aside to cool.
4. In a large bowl, beat the softened cream cheese and 100g sugar on low speed until smooth and emulsified.
5. Add the remaining two eggs one at a time, followed by the sour cream and vanilla, mixing on low to avoid incorporating air bubbles.
6. Pour the cheesecake mixture over the warm brownie base. Drop spoonfuls of the 150g salted caramel sauce over the top. Use a butter knife to gently swirl the caramel into the cheesecake.
7. Return the pan to the oven for 35-40 minutes. You are looking for the edges to be set and slightly puffed, while the center still has a slight wobble when you gently shake the pan.
8. Remove from the oven and immediately sprinkle with 60g chopped Milky Way bars and 1 tsp flaky sea salt. Let it cool at room temperature for at least 1 hour, then refrigerate for a minimum of 4 hours (overnight is better).