So good it bro't tears to my eyes! I will admit, however, that I'd probably eat an old shoe with Kraft caramel sauce on it! I would NEVER substitute anything for that Kraft/evaporated milk mixture! I used a full 19.5 box brownie recipe following the "chewy" version. I only had a 10-inch springform, so I used a little more than half of the brownie mix to spread on the bottom of the pan. (I put the rest in a mini muffin pan for brownie bites!) I cooked (the mini muffins and) the brownie layer for 15 minutes at 350. The top had crinkled a little and the edges were just dry. After I pulled the brownie layer out, I turned the oven down to 315, and let the caramel mixture cool just a bit to thicken. I used the idea of putting chopped pecans around the edge to hold in the caramel. It worked VERY well and made a nice "crust" around the finished product. Using room temperature cream cheese and eggs, I followed recipe procedures but also increased cream cheese to 3 packages, eggs to 3, and vanilla to 1-1/2 tsp. While cooking the cheesecake part, I put a pan of water on the rack underneath. (Is that for good luck?) I didn't trust myself with a real water bath! I cooked this at the 315 for 50 minutes. Then I turned off the oven, and let the cake sit in the closed oven for 30 minutes. I cracked opened the oven door for the next 30. (I'd read somewhere that a gradual cooling process was important?) I took the cheesecake out of the oven, and put on a rack with an inverted p
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So good it bro't tears to my eyes! I will admit, however, that I'd probably eat an old shoe...