Dietary guidance: v
1 package fudge-brownie mix (use the 8 inch pan mix)
1 (14 oz) pkg. Kraft caramels (Kraft really does work the best)
2 - 8 oz. pkgs Philadelphia cream cheese (softened)
1/2 cup sugar
2 oz. semi-sweet chocolate
2 oz. bitter-sweet chocolate
1/4th cup evaporated milk
** 1 1/4 cup chopped pecans (optional)
Preheat oven to 350 - and line a 9 inch springform cheesecake pan with a circle of pastry paper. Grease sringform pan.
Make brownie mix according to directions (might mean adding eggs and oil to ingredients list) - pour brownie miz into the bottom of the springform pan - bake for 15-20 mins (middle of the brownie will still be soft - you want it this way). Let the brownie cool.
Melt caramels and stir in the evaporated milk - I microwave the caramels but just be sure not to burn the caramels. Pour mixture over the brownie in the springform pan - sprinkle in pecans if desired. Let sit in freezer or in refrigerator until caramels are firm to touch.
In a mixing bowl, mix together cream cheese and sugar. Add in eggs - beat on low till mixed in. Melt Chocolates and hand-stir into the cream cheese mixture.
Using spoons put cream cheese/chocolate mixture on top of hardened caramel in springform pan - be careful to place cream cheese since if the caramel is not hard enough the cream cheese will sink into the caramel layer. Spread the cream cheese evenly and tap side of pan lightly to let out air pockets.
Bake Cheesecake for 35-40 mins at 350 - or until a toothpick comes out almost clean. Remove from over and let stand for ATLEAST 30 mins - run a knife around the side of the springform pan. Let cheesecake cool in refrigerator overnight.