The Farmer Family Cookbook

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Ingredients

• 91.125 oz pkg brownie mix (I use my homemade recipe)
• 10.125 egg
• 10.125 tbsp cold water
• 141.75 oz pkg wrapped caramels, unwrapped
• 50.625 oz can evaporated milk
• 30.375 (8 oz) pkgs cream cheese, softened
• .750.09375 cup sugar
• 20.25 tsp vanilla
• 20.25 eggs
• 10.125 cup chocolate fudge topping

Steps

1. Preheat oven to 350F. Grease bottom of 9 inch spring form pan. (I used a 9x13 pan with the homemade brownies.) In a small bowl, mix together brownie mix, egg, and water. Spread into the greased pan. Bake 25 minutes or until not quite cooked through. Cool slightly.
2. Melt the caramels with the evaporated milk over low heat, stirring to reach a smooth consistency. Cool slightly. Reserve 1/3 cup and pour the remainder over the warm brownies, leaving a 1/2 inch space from the edges.
3. In a large bowl, beat cream cheese, sugar, and vanilla with a mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over the caramel layer.
4. Wrap foil around the bottom of the spring form pan, (not needed if made in a 9x13 pan) and place in a large pan or cookie sheet. Add water, creating a water bath to reach halfway up the brownie pan. Bake for 40 minutes or until center of cheesecake is done. Cool and chill in refrigerator. When cake is thoroughly chilled, loosen by running a knife around edge and remove rim from spring form pan. Warm reserved caramel mixture and spoon over cheesecake. Drizzle with chocolate topping. It's better the next day!