Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  vanilla wafer crumbs
     1/3           cup  butter or margarine -- melted
  2               cups  coarsely crumbled unfrosted brownies -- see note
  1            package  caramels -- unwrapped (14-oz)
  1                can  evaporated milk -- (5-oz)
  3           packages  cream cheese -- softened (8-oz)
  1                cup  firmly packed light brown sugar
  3              large  eggs
  1          container  -- (8-oz) sour cream
  2          teaspoons  vanilla extract
                        garnish: semisweet chocolate morsels -- melted and drizzled

Preparation:

Stir together wafer crumbs and butter. Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan. Bake at 350 degrees for 5 minutes. Remove to a wire rack; cool. Sprinkle crumbled brownies over crust. Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour over brownies. Beat cream cheese at medium speed with an electric mixer 2 minutes or until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in sour cream and vanilla. Pour over caramel. Bake at 350 degrees for one hour or until almost set. Remove from oven; gently run a knife around edges to release cheesecake from sides. Cool in pan on a wire rack; cover and chill 4 hours. Garnish, if desired. Note: Buy prepackaged unfrosted brownies from a bakery or prepare your favorite mix; cool and crumble enough to measure 2 cups.

Nutritional Information:

407 Calories (kcal); 30g Total Fat; (64% calories from fat); 8g Protein; 29g Carbohydrate; 135mg Cholesterol; 298mg Sodium