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1. Preheat oven to 350 degrees F.
2. Grease the bottom of a 9 inch springform pan.
3. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
4. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency.
5. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
6. 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.
7. Bake cheesecake for 40 minutes. Chill in pan.
8. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.
9. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
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