Caramel Fudge Cheesecake

• 1 pkg. fudge brownie mix (for an 8-inch square pan)
• 1 pkg. (14 oz.) caramels
• 1/4 cup evaporated milk
• 1-1/4 cup coarsely chopped pecans
• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 2 oz. semisweet chocolate, melted
• 2 oz. unsweetened chocolate, melted

1. Heat oven to 350F.
2. Prepare brownie batter according to the package directions.
3. Spread into a greased 9 inch springform pan.
4. Bake for 20 minutes.
5. Cool for 10 minutes on a wire rack.
6. Meanwhile, melt the caramels and the milk over very low heat.
7. Pour over the brownie crust.
8. Sprinkle with pecans.
9. In a mixing bowl, combine the cream cheese and sugar; mix well.
10. Add eggs and beat on low speed just until combined.
11. Stir in the melted chocolate.
12. Pour over the pecans.
13. Bake at 350F for 35-40 minutes or until the center is almost set.
14. Cool on a wire rack for 10 minutes.
15. Run a knife around the edge of the pan to loosen.
16. Cool completely.
17. Chill overnight.
18. Remove sides of pan before serving.
19. Store the leftovers in the refrigerator.

brownie mix, caramels, milk, pecans, cream cheese, sugar, eggs, semisweet chocolate, unsweetened chocolate

Taken from www.foodgeeks.com/recipes/18910 (may not work)