Caramel Fudge Cheesecake


1 package fudge brownie mix (8" square pan size)
1 (14-ounce) package caramels
1/4 cup evaporated milk
1-1/4 cups coarsely chopped pecans
2 ((8 oz)) packages cream cheese softened
1/2 cup sugar
2 eggs
2 (1-ounce) squares semisweet chocolate melted
2 (1-ounce) squares unsweetened chocolate melted


Prepare brownie batter according to the package directions.

Spread into a greased 9-in. springform pan.

Bake at 350' 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 the cream cheese and sugar; mix well. Add eggs,
beating on low speed just until combined. Stir in melted chocolate. Pour
over pecans.

Bake at 350' for 35-40 minutes or until the center is almost set. Cool on a
wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool
completely. Chill overnight.

Remove sides of pan before serving.

Store leftovers in the refrigerator.