Preheat your oven to 180 °C (350 °F).
Melt the black chocolate and butter using a water bath or microwave.
Stir in the sugar until well combined.
Add the eggs one at a time, mixing thoroughly after each addition.
Sift in the flour and gently fold until just combined.
Pour the mixture into a removable mold and bake for 20 minutes.
Prepare the Cheesecake filling:
In a large bowl, beat the cream cheese and sugar until creamy and smooth.
Gradually add the eggs, one at a time, along with the vanilla, mixing gently until combined.
Bake cheesecake:
Once the brownie base is done, lower the oven temperature to 160 °C (320 °F).
Pour the cheesecake mixture on top of the brownie base.
Bake for an additional 40 minutes or until the center is slightly firm to the touch.
Cool and decorate:
Allow the cheesecake to cool before refrigerating for at least 4 hours (ideally overnight).
Before serving, dollop the dulce de leche generously on top for that extra indulgence!
