Caramel-Brownie Cheesecake
- 1 3/4 c. vanilla wafer crumbs
- 1/4 c. plus 1 Tbsp. butter or margarine, melted
- 1 (14 oz.) pkg. caramels
- 1 (5 oz.) can evaporated milk
- 2 c. coarsely crumbled unfrosted brownies (see note)
- 3 (8 oz.) pkg. cream cheese, softened
- 1 c. firmly packed brown sugar
- 3 large eggs
- 1 (8 oz.) carton sour cream
- 2 tsp. vanilla extract
- Combine vanilla wafer crumbs and butter, stirring well.
- Press mixture firmly in bottom and 2 inches up sides of 9-inch spring-form pan.
- Bake at 350u0b0 for 5 minutes.
- Let cool completely on a wire rack.
- Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust.
- Sprinkle crumbled brownies over caramel.
vanilla wafer crumbs, butter, caramels, milk, brownies, cream cheese, brown sugar, eggs, sour cream, vanilla extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=765596 (may not work)