Layered Caramel Brownie Cheesecake

1 (8 oz.) package brownie mix
1 egg
1 Tablespoon water
1 bag (14 oz.) caramels
1 (5 oz.) can evaporated milk
2 (8 oz. each) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
chocolate syrup

Preheat oven to 350 degrees F.

Mix together brownie mix, one egg and water in medium bowl until well blended. Spread into greased 9-inch square baking pan*.

Bake 25 minutes at 350 degrees F.

Unwrap and melt caramels** with milk in heavy 1 1/2 qt. saucepan over low heat, stirring frequently until smoooth. Reserve 1/3 cup caramel mixture for topping. Pour remaining caramel mixture over crust.

Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Add two eggs, one at a time, mixing well after each addition. Pour over caramel mixture in pan.

Bake 40 minutes at 350 degrees F. Chill.

Heat reserved caramel mixture in small saucepan until warm. Spoon over cheesecake. Drizzle with chocolate syrup.

*Variation: Substitute a 9-inch springform pan for square baking pan. Loosen cake from rim after baking and let cool before removing rim. Chill

**Micro-tip: To melt caramels, unwrap and microwave caramels with milk in small deep glass bowl on HIGH 2 1/2 to 3 1/2 minutes or until sauce is smooth when stirred, stirring after each minute.

Makes 12 to 16 servings.