Grease and line an 8x8 inch square pan and preheat your oven to 350 degrees F.
Prepare caramel sauce by letting your butter and sugar melt. Slowly add cream and let the mixture bubble on medium-low heat for four to five minutes until the sauce is thick. Remove from stove and keep aside.
To brown butter, let butter melt on a low heat for 10-15 minutes until the melted liquid turns brown and it starts to smell nutty and butterscotch-y. Stir occasionally. Be sure to do this on a low heat because brown butter can quickly turn to burnt butter. Pour brown butter in a bowl to let it cool.
For cheesecake batter, cream butter and sugar. Next crack in the egg and splash in the vanilla. Mix until combined. Keep the cheesecake batter aside.
To make the blondies, combine sugar and brown butter. Next, add the egg and vanilla and combine. Dump in the flour and mix until everything is incorporated. Toss in crushed pretzels. I noticed that adding chocolate chips at this point would not be ideal because cheesecake takes longer to cook than the blondies.
In your prepared pan, scoop out the blondie batter first. Spray your hands or a piece of parchment paper with some non-stick cooking spray and push the sticky batter to the edges of the pan. At this point, sprinkle the chocolate chips and drizzle some of the caramel.
Next, pour the cheesecake batter. Now take a knife and swirl it through the batter so the blondies and cheesecake can mingle.
Top with more crushed pretzels and caramel sauce (or you can omit the caramel sauce and simply pour it before serving, which I prefer).
Bake for 30-35 mins until skewer inserted comes out with just a few moist crumbs. Don't overbake.
Chill before 3-4 hours before serving for best results.