Brownie Caramel Cheesecake

1 9oz pkg brownie mix
3 egg
1 T cold water
1 14 oz pkg caramels, unwrapped
1 5oz can evaporated milk
2 8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F. Grease the bottom of a 9 inch spring-form pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.