Brownie Caramel Cheesecake

1 9 ounce package brownie mix
1 egg
1 tablespoon cold water
1 14 ounce package individually wrapped caramels, unwrapped
1 5 ounce can evaporated milk
2 8 ounce packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preheat oven to 350F. Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread
into the greased pan. Bake for 25 minutes. Melt the caramels with the
evaporated milk over low heat in a heavy saucepan. Stir often, and
heat until mixture has a smooth consistency. Reserve 1/3 cup of this
caramel mixture, and pour the remainder over the warm, baked brownie
crust. In a large bowl, beat the cream cheese, sugar and vanilla with
an electric mixer until smooth. Add eggs one at a time, beating well
after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly
chilled, loosen by running a knife around the edge, and then remove
the rim of the pan. Heat reserved caramel mixture, and spoon over
cheesecake. Drizzle with the chocolate topping.