Caramel Fudge Cheesecake
1 package fudge brownie mix - 8 inch sq. pan (see note)
1 pkg. (14 oz.) caramels
1/4 cup evaporated milk
1-1/4 cup chopped pecans
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 sq. (1 oz.) semisweet chocolate, melted
2 sq. (1 oz.) unsweetened chocolate, melted
Preheat oven to 350ºF. Grease a 9-in. springform pan.
Prepare brownie batter according to pkg. directions. Spread into prepared springform pan. Bake for 20 minutes. Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
In a mixing bowl, combine cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir on melted chocolate. Pour over pecans. Bake for 35-40 minutes or until the center is almost set. Cool on wire rack for 10 minutes. Run knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.