- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
- In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
- Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. 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.
| 1 package (9 ounce) brownie mix |
| 1 egg |
| 1 tbsp cold water |
| 1 package (14 ounce) individually wrapped caramels candy, unwrapped |
| 1 can (5 ounce) evaporated milk |
| 2 package (8 ounces each) cream cheese, softened |
| 1⁄2 cup white sugar |
| 1 tsp vanilla extract |
| 2 egg |
| 1 cup chocolate hot fudge topping |
