Caramel Brownie Cheesecake

• 1 34 cups Nilla wafer crumbs
• 13 cup organic butter, melted
• 1 (7 ounce) package caramels
• 1 (5 ounce) can evaporated milk
• 2 12 cups coarsely crumbled unfrosted brownies (homemade, not pre-made)
• 3 (8 ounce) packagesorganic cream cheese, softened
• 1 cup firmly packed brown sugar
• 3 large organic eggs
• 1 (8 ounce) cartonorganic sour cream
• 2 teaspoons vanilla extract
• whipped cream
• chocolate curls
• chocolate-covered coffee beans

1. Combine first 2 ingredients; firmly press onto bottom and 2 up sides of a lightly greased 9 spring form pan.
2. Bake at 350 for 5 minute.
3. Let cool on a wire rack.
4. Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often until caramels melt.
5. Pour caramel mixture over crust.
6. Sprinkle crumbled brownies over caramel.
7. Beat cream cheese at med.
8. speed of an electric mixer 2 minute or until fluffy.
9. Gradually add brown sugar, mixing well.
10. Add eggs one at a time, beating after each addition just until blended.
11. Stir in sour cream and vanilla.
12. Pour batter over brownies in crust.
13. Bake at 350 for 50 min to 1 hour or until almost set.
14. Remove from oven and let cool to room temperature on a wire rack.
15. Cover and chill at least 4 hours.
16. Remove sides of pan.
17. Garnish if desired.

nilla wafer crumbs, butter, caramels, milk, brownies, cream cheese, brown sugar, eggs, sour cream, vanilla, whipped cream, chocolate curls, chocolatecovered coffee beans

Taken from www.food.com/recipe/caramel-brownie-cheesecake-286140 (may not work)