Caramel Fudge Cheesecake

1 (10.25 ounce) package fudge brownie mix
1 (14 ounce) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted
Prepare brownie batter according to the package directions. Spread into a greased 9-in. springform pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans.
Bake at 350 degrees for 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight.
Remove sides of pan before serving. Store leftovers in the refrigerator.