To make the caramel sauce heat the caster sugar in a pan until golden brown
Take it off the heat and stir in the butter, then the light brown sugar and golden syrup, then the double cream
Put it back on the heat and let it simmer for 4 minutes. Take it off the heat and leave it too cool completely and thicken up. Store in the fridge until required
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Cover a 9" springform tin with foil on the outside
To make the brownie base, melt the butter on a low heat. Transfer it to a mixing bowl, add the caster sugar and mix until fully combined
Beat in the eggs and the vanilla extract
Fold in the cocoa powder, baking powder, plain flour and salt
Pour the mixture into the springform tin and bake for 20 minutes
Make the cheesecake topping by mixing together the full fat cream cheese, the egg yolks, the caster sugar and vanilla extract
In a food mixer beat the whites from the eggs until stiff and then fold them into the cream cheese mixture
Smooth the cheesecake mixture on top of the brownie bottom. Place the tin into a larger tray filled with water to create a water bath or bain marie
Bake it for 40 minutes on the same temperature. Let it cool fully to room temperature before putting in the fridge
Store in the fridge and eat within 3 days. The caramel sauce with last for 2 weeks in a sealed container, stored in the fridge.