Caramel Brownie Cheesecake

I got this recipe from my friend Lisa at Cooking Wyloge, who is always baking and cooking up something delicious! This was only my second time making a cheesecake. The first time I made one my water bath leaked into my pan and the whole thing was ruined. So I have been hesitant to try again. This recipe doesn't use a water bath, however I am sure you can to help prevent the cheesecake from cracking. Or you can just cover the top with whipped cream :)

Ingredients:

• 1 3/4 cup vanilla wafer crumbs
• 1/3 cup butter, melted
• 1 (14oz) package caramel candies
• 1 (5oz) can evaporated milk
• 2 1/2 cups coarsely crumbled brownies
• 3 (8oz) packages cream cheese
• 1 cup firmly packed light brown sugar
• 3 large eggs
• 1 (8oz) container sour cream
• 2 teaspoons vanilla extract
• Whipped cream for garnish

Directions:
Make sure all ingredients are at room temperature. First, prepare brownies according to package. Allow them to cool completely, and them crumble into pieces.
Next, combine vanilla wafer crumbs and butter; firmly press into bottom of a lightly greased 9" spring form pan and about 1-2 inches up the sides of the pan. Bake at 350 for 5 minutes. Cool on a wire rack.
Now 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 crumbled brownies over the caramel.
Next, beat the cream cheese at medium speed with an electric mixer for about 2 minutes or until fluffy. Gradually add brown sugar, mixing well. Add eggs one at a time. Beating after each addition just until blended. Stir in the sour cream and vanilla.
Pour batter over brownies in crust. Bake at 350 for 50 minutes to 1 hour or until almost set. Remove from the oven and 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. Top with whipped cream.