Carmel Fudge Cheesecake
INGREDIENTS:
1 package fudge brownie mix
(8-inch square pan size)
1-1/4 cups coarsely chopped pecans
1 package (14 ounces) caramels'
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 ounce each) unsweetened chocolate, melted
Prepare brownie batter according to the package directions. Spread into a greased 9-in. springform pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust, sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 35-4- minutes. Run a knife around edge of pan to loosen.; cool completely. Chill overnight. Remove sides of pan before serving. Store left-overs in the refrigerator.
Yield: 12 servings