Caramel Fudge Cheesecake in Brownie Crust
Divinely decadent. Tastes best days later. Must be thoroughly cooled before serving.
Ing pkg fudge brownie mix (must use 8" square pan size to be baked in 9" springform) 14 oz package Kraft caramels 1/4 cup evap/milk 1-1/4 cups coarse-chp nuts option 2-8 oz bars cr/cheese, softened 1/2 cup sugar 2 lge eggs, room temp, lightly beaten 2 oz ea unsweet/choc, semi-sweet chocolate, both melted and cooled milk chocolate shavings garnish
Steps Prepare brownie batter as per pkg. Spread into greased 9" springform. Bake on sheetpan 350 deg 20 min. Place on wire rack 10 min. Micro-melt caramels with milk. Pour over brownie crust leaving inch margin at edges; sprinkle with nut option.
Beat cream cheese/sugar light and fluffy. Add eggs; beat on low; just combine. Stir in melted chocolate. Pour mixture over caramel. Bake on sheetpan til center is almost set, 350 deg 35-40 min. Cool on wire rack 10 min. Run knife at edges to loosen; cool 1 hour longer on counter.
Must-do Refrigerate overnight, covering when completely cool. Next day remove sides of pan. Garnish w/ milk chocolate shavings and serve.