Brownie Caramel Cheesecake

This decadent dessert features two of my favorites sweets-brownies and cheesecake. The added caramel is a bonus for me.

BROWNIE CARAMEL CHEESECAKE 
Ingredients 

• 1 (9 ounce) package brownie mix 
• 1 egg 
• 1 tablespoon cold water 
• 1 (14 ounce) package individually wrapped caramels, unwrapped 
• 1 (5 ounce) can evaporated milk 
• 2 (8 ounce) packages cream cheese, softened 
• 1/2 cup white sugar 
• 1 teaspoon vanilla extract 
• 2 eggs 
• 1 cup chocolate fudge topping 

DIRECTIONS 
Preheat oven to 350 degrees F. Generously butter the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water and spread evenly into the greased pan. Bake for 25 minutes. Combine the caramels and evaporated milk in a small pan and melt over low heat. Make sure to stir the mixture frequently to avoid scorching. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

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