Salted caramel brownie Cheesecake INGREDIENTS Cheesecake * 2 blocks cream cheese (room temperature) * 1 cup natural yoghurt * 1 can condensed milk * 1 tbs vanilla essence * 2 eggs * Salt to taste Brownies * 180 g butter, chopped * 150 g dark chocolate, chopped * 1 cup (150g) gluten-free plain flour * 2/3 cup (70g) cocoa powder * 1/4 tsp gluten-free baking powder * 1 1/2 cups )330g) caster sugar * 2 eggs, beaten lightly OPTIONAL: white Choc chips Salted caramel sauce * 1 cup (200g) granulated sugar * 6 Tablespoons (90g) salted butter, room temperature cut up into 6 piece * 1/2 cup (120ml) heavy cream * 1 teaspoon salt DIRECTIONS Brownie * Preheat oven to 200°C (180°C fan-forced). Grease a large springform pan and line with baking paper * In a heatproof bowl, combine butter and chocolate. Stir over a saucepan of simmering water (bowl must not touch the water) until just melted. Remove from heat. * Sift together flour, cocoa powder and baking powder into a medium bowl. Stir in the caster sugar. Add the eggs and chocolate mixture and stir with a wooden spoon until just combined. * Spread into prepared pan and bake for 15 minutes until you see the brownie start to harden and then take out of oven Cheesecake * Place cheesecake ingredients in a large bowl and blend till smooth. * Slowly pour over Brownie layer * Place a tray of water on bottom level of stove and turn to 180C * Place in oven and let bake for 35-40 mins until cheesecake is puffed and golden and a tester inserted 1 inch from center comes out clean. Cool on wire rack 35 minutes. * Cover and chill at least 2 hours. Caramel * Melt butter in saucepan over low heat. * Add brown sugar and mix until dissolved. * Add cream and mix until smooth * Sprinkle with Himalayan salt * Let mixture cool before pouring on top of cheesecake