Makes: 12 to 16 servings.
1 (8oz) pkg. brownie mix
1 tbsp. cold water
1 (14oz) bag caramels
1 (5oz) can. evaporated milk
2 pkgs. (8oz. each.) Philadelphia Cream cheese, softened
1/2 cup. sugar
1 tsp. vanilla
Kraft Chocolate Topping
MIX together brownie mix, 1 egg and water in medium bowl until well blended. Spread into 9-inch baking pan. Bake at 350F. for 25 minutes.
MELT caramels with milk in heavy 1 1/2-quart 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 large mixing bowl at medium speed with electric mixer until well blended.
ADD 2 eggs, one at a time, mixing well after each additional. Pour over caramel mixture in pan.
Bake for 40 minutes; cool. Chill.
HEAT reserve caramel mixture in small saucepan until warm. Spoon over cheesecake. Drizzle with chocolate topping.
Variations: Substitute 9-inch springform pan for square baking pan. Loosen cake from rim of pan before cooling.