Step 1

Preheat the oven to 325 degrees and prep a 9" springform or silicone pan by spraying with non-stick cooking spray.

Step 2

In a large mixing bowl, combine: melted butter (NOT HOT, if hot - be sure to let cool a little), sugar, cocoa powder, and salt.

Step 3

Stir until well combined.  NOTE:  The batter mixture will be thick!

Step 4

Next, mix in the vanilla.

Step 5

Then add the eggs, one at a time; be sure to stir well between each addition till the batter is very well blended.

Step 6

Add the flour and mix.

Step 7

Spread batter into prepared pan.

Step 8

Bake for 15 minutes or until just beginning to set but not completely cooked.  (You will be putting back in the oven later.)

Step 9

Let cool to room temperature and then place in the refrigerator to cool as you prep the rest of the cheesecake ingredients.

Step 10

Make sure the oven is still set to 325 degrees.

Step 11

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth; which takes about a minute.

Step 12

Add the brown sugar and granulated sugar and beat until combined.

Step 13

Scrape the sides of the bowl and make sure the cream cheese has been fully incorporated.

Step 14

Add in the room temperature eggs, one at a time.  Beat until just smooth; do NOT over-beat!

Step 15

Add in the vanilla.

Step 16

Pour batter on top of the cooled brownie crust and tap the pan on the counter to remove all air bubbles.

Step 17

Sprinkle your mini chocolate chips evenly over the top.

Step 18

Place the pan onto a rimmed baking sheet and place in the pre-heated oven.

Step 19

Bake for 55-60 minutes or till the top looks slightly dry.  (NOTE:  It's okay if the middle is slightly wobbly.)

Step 20

Turn off the oven and LEAVE cheesecake inside but crack the door open and allow to cool for 10 minutes.  This step may help prevent cracking.

Step 21

After the 10 minutes, remove the cheesecake from the oven and place on a wire rack to cool completely.

Step 22

Refrigerate the cheesecake until completely chilled (at least 4 hours but overnight is best).

Step 23

Release from the pan, slice, and serve drizzled with caramel and chocolate sauce.

Step 24

Enjoy!