I got this recipe from Southern Living Little Book of Cheesecakes. It was free with a 7" springform pan if you previewed one of their cookbooks. It has some great recipes in it.
1-3/4 c vanilla wafer crumbs (about 39 wafers)
1/3 c butter
1 (14-oz) pkg caramels
1 (5-oz) can evaporated milk
2-1/2 c coarsely crumbled unfrosted brownies
3 (8-oz) pkgs cream cheese, softened
1 c firmly packed light brown sugar
3 large eggs
1 (8-oz) container sour cream
2 t vanilla extract
Combine vanilla wafer crumbs and butter; firmly press into bottom and 2" up sides of a lightly greased 9" springform pan. Bake at 350* for 5 minutes. Cool on wire rack.
Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
Beat cream cheese at medium speed with an electric mixer 2 minutes or until fluffy. Gradually add brown sugar, mixing well. Add eggs, 1 at a time, beating after each addition just until blended. Stir in sour cream and vanilla.
Pour batter over brownies in crust. Bake at 350* for 50-60 minutes or until almost set. Remove from oven; cool to room temperature on a wire rack. Cover and chill at least 4 hours. Gently run a knife around edge of cheesecake to release sides of pan, carefully remove pan.
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