Dulce de Leche Cheesecake

Directions

1. Preheat the oven to 325 degrees. Grease and place a parchment round in the bottom of a 9-inch spring-form pan.
2. In a medium bowl whisk together the flour, salt, baking powder, cocoa powder, and 1 teaspoon cinnamon, and cayenne pepper and set aside.
3. Using a medium sized bowl over a double boiler melt the chocolate bar and butter together. Stir in 1 ½ cup sugar and mix well. Add the eggs and beat with a hand mixer. Beat in the milk and 1 teaspoon vanilla. Slowly add the dry ingredients to the wet and beat until well combined.
4. Pour the brownie batter into the prepared spring-form pan and bake for 25 minutes. Remove from the oven and allow to cool.
5. Beat the cream cheese and sour cream to combine. Add 1 ¼ cup sugar and continue beating until incorporated. Next add 2 teaspoons vanilla and 1/2 the can of dulce de leche. Mix well. Pour the cheesecake filling over the brownie and refrigerate until firm, about 3-4 hours.
6. When ready to serve pour the remaining dulce de leche over the cheesecake and spread with a spatula to smooth, sprinkle with sea salt right before serving.