STEP 1:

1 (8 oz.) pkg. brownie mix

Prepare as directed on box, pour batter in greased bottom only springform pan. Bake at 350 degrees for 15 minutes. Remove when done, set aside.

STEP 2, CARAMEL:

1 c. sugar
3/4 c. light corn syrup
1/2 c. butter
1 c. half & half cream
1 tsp. vanilla
1/2 c. chopped walnuts

Mix butter, sugar, corn syrup and half of the half & half cream, bring to a boil. Add rest of cream and boil until temperature on candy thermometer reaches 225 to 230 degrees. Add vanilla (vanilla will raise temperature 3-5 degrees, watch carefully). Stir constantly scraping bottom always. When caramel is complete, pour over brownie mix and set aside. This recipe can be used in many ways depending on cooking temperature. 215-220 degrees, caramel sauce; 220-230 degrees, soft candy; 230-240 degrees, hard candy; 250 degrees, hard caramel candy suckers.

STEP 3:

2 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 (1 oz.) square baking semi-sweet chocolate, melted

Combine cheese, sugar and vanilla. Mix at medium speed. Add eggs, mixing well. Blend melted chocolate in 1/2 cup mixture. Pour plain mixture over caramel. Drop by spoonfuls of chocolate batter around the pan. When chocolate batter is used up, cut through the chocolate drops with a knife giving it a marble effect.

Bake at 350 degrees for 35 minutes. Garnish with whipped cream and cherries. Enjoy, this is not a diet dish!