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

1. Combine vanilla wafer crumbs and butter, stirring well.
2. Press mixture firmly in bottom and 2 inches up sides of 9-inch spring-form pan.
3. Bake at 350u0b0 for 5 minutes.
4. Let cool completely on a wire rack.
5. Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust.
6. 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)