Caramel Brownie Cheesecake

 

Yields: 1 (9−inch) cheesecake

1 3/4 cups vanilla wafer crumbs (about 60 cookies)

1/3 cup melted butter or margarine

1 (14 ounce) package caramels

1 (5 ounce) can evaporated milk

2 1/2 cups coarsely crumbled brownies

24 ounces cream cheese, softened

1 cup firmly packed brown sugar

3 large eggs

1 (8 ounce) carton sour cream

2 teaspoons vanilla extract

Garnishes: whipped cream, chocolate lined

wafer rolls, chocolate coffee beans, caramel

syrup or chocolate syrup

Combine vanilla wafer crumbs and butter; firmly press onto bottom and 2 inches up sides of a lightly

greased springform pan. Bake at 350 degrees F for 5 minutes. Let cool on a wire rack.

Combine caramels and evaporated milk in a small heavy saucepan; cook over low heat, stirring often,

until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.

Beat cream cheese at medium speed on an electric mixer until fluffy. Gradually add brown sugar,

mixing well. Add eggs, one at a time, beating after each addition, just until blended. Stir in sour cream

and vanilla. Pour batter over brownies in crust.

Bake at 350 degrees F for 50 minutes to 1 hour or until almost set. Remove from oven. Let cool to room

temperature on a wire rack. Remove sides of pan. Garnish if desired.

NOTE: You can buy pre−packaged, unfrosted brownies from a bakery, or make your favorite box or

scratch recipe. Bake, cool, and crumble enough to make 2 1/2 cups.