Caramel Brownie Cheesecake

A friend of mine always made this for her holiday party.  This Caramel -Brownie Cheesecake is so yummy - a great Southern Living recipe from one of their Christmas cookbooks.  I made it for my teachers this past week and I love it.  One of my daughters was home... and she thought it was amazing!  I highly recommend this - if you like cheesecake!

Caramel-Brownie Cheesecake (adapted from Southern Living)

1 3/4 cups vanilla wafer crumbs
1/3 cup butter, melted
1 (14 oz ) pkg of caramels ( I used an 11 oz bag)
1   5 oz can evaporated milk ( since less caramels, only used 4 oz of can)
2 cups coarsely crumbled cake-like brownies (purchased or homemade)
3   8 oz pkgs cream cheese, softened
1 cup firmly packed light brown sugar
3 large eggs
1   8 oz container of sour cream
2 tsp vanilla extract
garnishes - optional - caramel topping, whipped cream

Combine vanilla wafer crumbs and butter - stirring well.  Press mixture firmly in bottom and 2 inches up sides of a 9 inch springform pan.  Bake at 350 for 5 minutes.  Cool completely on wire rack.  Combine caramels and evaporated milk in a small heavy saucepan - cook over low heat, stirring often, until caramels melt.  Pour caramel mixture over crust.  Sprinkle with crumbled brownies.  Beat cream cheese at medium speed with an electric mixer for 2 minutes or until light and fluffy.  Gradually add brown sugar - mixing well.  Add eggs, 1 at a time beating just until blended.  Stir in sour cream and vanilla.  Pour batter into prepared crust  Bake at 350 for 50 - 60 minutes or until cheesecake is almost set.  Remove from oven and cool to room temperature on a wire rack.  Cover and chill for at least 4 hours.  Remove sides and garnish if desired.

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