• Preheat oven to 350
• Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

BROWNIE:

• In a standing mixer, combine the melted butter, sugar and vanilla extract and mix until combined
• Add the eggs and mix until well combined.
• In a medium bowl combine the flour, cocoa, baking powder and salt.
• Slowly add dry ingredients to the egg mixture and mix until well combined.
• Pour the batter into the pan
• Bake for about 22-26 minutes or until a toothpick comes out clean.
• Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.

CHEESECAKE:

• Using a standing mixer, beat the cream cheese, sugar and brown sugar until smooth.
• Add the caramel sauce to the cream cheese mixture and mix until smooth.
• In another bowl using a hand mixer, whip the heavy whipping cream and powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
• Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate overnight

WHIPPED CREAM:

• Using the standing mixer, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form.
• Using the piping bag with a star tip, scoop the whipped into the piping bag and pipe around the edges
• Drizzle the chocolate and caramel sauce all over the cheesecake
• Sprinkle with chopped pecans