1 (18 or 21 oz.) pkg. brownie mix
2 eggs
2 tbsp. water
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 can chocolate syrup

Preheat oven to 350°F. Mix together brownie mix, 2 eggs, and water in medium bowl until well blended. Spread into greased 9-inch square pan or in a well-greased 9-inch springform pan. Bake 25 minutes.

Melt caramels with milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth. 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 2 eggs, one at a time, mixing well after each addition. Pour over caramel mixture in pan. Bake 40 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill.

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