Brownie Caramel Fudge Cheesecake

This is Steve's absolute favorite.  He swears you could order it at The Cheesecake Factory and be happy to pay for it.  So, I'll just take his word!  :)

Ingredients:

1 brownie box mix + the ingredients that it calls to make it (eggs, oil, water, etc)

1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
6 (8 ounce) packages cream cheese, softened
1 1/2 cup white sugar

3 teaspoon vanilla extract

6 eggs
1 cup chocolate fudge topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 10 inch springform pan.
2. In a small bowl, mix together brownie mix as directed on the back of the box. Spread into the greased pan. Bake for 25 minutes.
3. 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.
4. 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.
5. Place tin foil around the pan and put on a large cookie sheet.  Pour approx 1-2 cups water on the cookie sheet so it surrounds the cheesecake pan.  This will help prevent cracking and keep your cheesecake looking pretty across the top.  Bake cheesecake for 40-50 minutes until center jiggles but is still set when you touch it and the cheesecake is visibly browning on top. Chill in pan. When cake is thoroughly chilled (wait until chilled or you can cause a crack on the side of the cake!), 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 fudge topping.

This cheesecake is really rich and can feed a lot of people!  Or, speaking from experience, it can feed you sitting in your fridge for DAYS.  ;)

ENJOY!