Begin by greasing an 8” or 9” cake tin with butter and lining it with baking paper. Preheat oven to 230°C (450°F).

Melt the unsalted butter and dark chocolate in a microwave-safe bowl until smooth. In another bowl, whisk eggs, caster sugar, light brown sugar, and vanilla extract until pale and creamy.

Fold in the melted chocolate mixture, then sift in the plain flour and cocoa powder, mixing gently. Pour the brownie batter into the prepared tin and refrigerate.

Blend cream cheese until smooth. Gradually mix in caster sugar and add eggs one at a time. Stir in dulce de leche until combined.

Sift remaining flour and mix with heavy cream until smooth. Fold this mixture into the cheesecake blend until uniform.

Pour the cheesecake layer over the brownie base, smoothing the top. Bake for 35 minutes until top is golden and puffed. Allow it to cool on a wire rack.

Cover with plastic wrap and refrigerate overnight. Drizzle with caramel sauce and sprinkle with crushed sea salt before serving.