Caramel Brownie Cheesecake

1 package fudge brownie mix (8 inch pan size)
1 package caramels (14 oz)
½ cup evaporated milk
1¼ cup chopped pecans
2 packages (8 oz each) cream cheese, softened
½ cup sugar
2 eggs, lightly beaten
2 squares (1 oz each) semisweet chocolate, melted, cooled
2 squares (1 oz each) unsweetened chocolate, melted and cooled

1. Preheat oven to 350°.

2. Prepare brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake for 20 minutes. Place on a wire rack for 10 minutes (leave oven on).

3. Meanwhile in a microwave bowl , melt the caramels with milk. Pour over brownie crust; sprinkle with pecans.

4. In a large mixing bowl, beat cream cheese and sugar. Add eggs; beat at low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.

5. Bake for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes.

6. Run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Yields: 12

NOTES:
The caramel makes this difficult to cut. May want to regularly wipe knife clean while serving.