Preparation / Directions:
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.
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