1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2.

3. In a large bowl whisk flour, cocoa powder, baking powder, and salt together.

4.

5. Add sugar, eggs, melted butter, milk, and vanilla extract. Mix until smooth and fully combined.

6.

7. In another bowl beat cream cheese, sugar, egg, and vanilla until creamy and lump-free.

8.

9. Pour about two-thirds of the chocolate batter into the prepared baking pan.

10.

11. Spread cheesecake mixture gently over the chocolate layer.

12.

13. Spoon remaining chocolate batter on top and lightly swirl with a knife for marbled effect.

14.

15. Bake for 35–40 minutes or until center is mostly set and a toothpick comes out with moist crumbs.

16.

17. Allow cake to cool slightly before adding toppings.

18.

19. Drizzle warm caramel sauce over the cake.

20.

21. Top with toasted pecans and melted chocolate drizzle.

22.

23. Cool for at least 20 minutes before slicing and serving.