Ingredients Needed: 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 What You Need To Do: 1: Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan. 2: In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 3: 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. 4: 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. 5: 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. Sharp Advice. TCB4U2B2B Business Management Services. Web Site Host, Moderator Hiring Agent, Forums Monitor & Multiple Topics Moderator. Personal Reminder: Buckle Up & Drive Safely. "The Life You Save, May Be Your Own."

For those that love cranberries as much as I do but can't handle those "jellied" canned things, Buy fresh now and freeze them. Place in a container or zip-lock bag and freeze now while they are in season. They will keep about 9 months. Just in time for the next season. I find that they go well with that grilled chicken in the middle of summer. Cool and fresh.