Caramel Brownie Cheesecake Delight with Sea Salt

Instructions:

1. Preheat your oven to 350°F (180°C) and line your 8x8 pan with parchment. Note: Leave an overhang on the sides to use as handles later.
2. Whisk the melted grass fed butter and coconut sugar in a large bowl. Mix until the mixture looks glossy and smooth.
3. Incorporate the 2 eggs and vanilla into the butter mixture. Note: Beating the eggs well here creates that thin, crackly brownie top.
4. Sift in the cocoa powder, flour, and fine sea salt. Fold gently until no streaks of white remain.
5. Spread about 3/4 of the brownie batter into the bottom of your prepared pan.
6. In a separate bowl, beat the softened cream cheese, Greek yogurt, and honey until smooth.
7. Add the remaining egg and lemon juice to the cream cheese. Mix on low speed just until combined to avoid adding too much air.
8. Drop spoonfuls of the cheesecake mixture and the remaining brownie batter over the base.
9. Drizzle half of the caramel sauce over the top. Use a skewer to swirl the layers into a marble pattern.
10. Bake for 45 minutes until the edges are firm and the center has a slight, rhythmic wobble.