Caramel Brownie Cheesecake
1 pkg. (8 oz.) brownie mix
1 tablespoon cold water
1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
chocolate ice cream topping
Mix together brownie mix, 1 egg and water in medium bowl until well blended. Spread into greased 9-inch square baking pan. Bake at 350ºF for 25 minutes.
Melt caramels with milk in heavy 1-1/2 qt. saucepan over low heat, stirring frequently until smooth. Reserve 1/3 cup caramel mixture for topping. Pour remaining caramel mixture over crust.
Beat cream cheese, sugar and vanilla in a large mixing bowl at medium speed with electric mixer until well blended.
Add 2 eggs, one at a time, mixing well after each addition. Pour over caramel mixture in pan.
Bake for 40 minutes; cool. Chill. Heat reserved caramel mixture in small saucepan until warm. Spoon over cheesecake. Drizzle with chocolate topping.