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1
Heat oven to 325 degrees F. Prepare dough as directed on cookie pouch.
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2
Cover and refrigerate about 1 hour or until firm.
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3
Meanwhile, make brownie mix as directed on box for 13x9-inch pan and bake.
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4
Cool completely, about 1 hour.
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5
Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking.
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6
Spray inside bottom and side of pan with cooking spray.
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7
Press cookie dough on bottom and 1/2 inch up sides of pan.
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8
Bake crust 13 to 15 minutes or until set.
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9
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy.
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10
Gradually beat in condensed milk until smooth.
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11
Beat in eggs one at a time, just until blended.
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12
Stir in vanilla.
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13
Crumble 2 cups of cooled brownies into coarse crumbs.
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14
Fold into cream cheese mixture.
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15
Pour over cookie dough crust.
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16
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
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17
Run small metal spatula around edge of pan to loosen cheesecake.
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18
Turn oven off; open oven door at least 4 inches.
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19
Let cheesecake remain in oven 30 minutes.
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20
Cool in pan on cooling rack 30 minutes.
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21
Refrigerate at least 8 hours or overnight before serving.
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22
Cool completely in pan on cooling rack 1 hour.
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23
To serve, carefully run small metal spatula along side of cheesecake to loosen.
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24
Remove foil and side of pan.
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25
In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated.
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26
Top individual servings with caramel topping.
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27
Store cheesecake covered in refrigerator.
