Caramel Brownie Cheesecake

I was craving this today. Dang that female attraction to chocolate when they're feeling anything but... well, lets just say dang that female attraction to chocolate! Even being so nauseous that the thought of eating an apple was daunting, and with trusty Bob (what my sister calls the pain in my side that never seems to go away... I will write a bio soon, as soon as I get one of the book reviews done. Promise!) kicking up a storm, trust me to crave a rich, heavy dessert. I figured that, in my present state, and that since I have this handy-dandy recipe that's lower in fat and equal in taste, I would post it here instead to save our waistlines the extra Labour Day work and resulting waistline 2-4!

Caramel Brownie Cheesecake
1 package Betty Crocker low-fat brownie mix
1/2 cup water
14 oz package caramels, unwrapped
160 mL can fat-free evaporated milk
500g light cream cheese (Neufchatel), softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 egg equivalent of egg replacer (i.e. En-R-G or Kingsmill)

1. Preheat oven to 350F. Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix and water. Spread into the greased pan. Bake for 12 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan, stirring, until smooth.
4. Reserve approx. 1/3 cup of this caramel mixture.
5. Pour the remainder over the warm crust.
6. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
7. Add egg replacers, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes. Chill in pan.
10. To serve, heat reserved caramel mixture and spoon over cheesecake.