1 (8 oz.) pkg. brownie mix
1 egg
1 tbsp. cold water
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
Kraft chocolate topping

Preheat oven to 350 degrees. Mix together brownie mix, 1 egg and water in medium bowl until well blended. Spread into greased 9 inch square baking pan. Bake 25 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Reserve 1/3 cup caramel mixture for topping. Pour remaining caramel mix over crust.

Beat cream cheese, sugar and vanilla in large bowl at medium speed with electric mixer until well blended. Add 2 eggs, one at a time, mixing until well blended. Pour over caramel mix in pan. Bake 40 minutes. Loosen cake from rim at pan, cool before removing rim. Chill. Heat reserved caramel mixture in small saucepan until warm. Spoon over cheesecake. Drizzle with chocolate topping. 12 to 16 servings.