Chocolate Marbled Cheesecake

1 Brownie Mix + needed ingredients

Filling:

3-8 oz. packages cream cheese

5 eggs

1 cup sugar

1-1/2 teaspoon vanilla

1 package chocolate chips(save some for topping)

Topping:

1 chocolate bar

Caramels or caramel topping Make your own using Aunt Emily's Soft Caramels Recipe

Optional: nuts, marshmallows, additional crushed candies or fancy flavored chips

Make up the brownie mix as directed on box and pour into greased 9x12 inch pan. Bake as directed and set to the side.

Thoroughly blend the filing ingredient except for the chocolate chips. I thoroughly enjoyed using my brand new shiny red Vita-Mix for this step. Usually I have a hard time blending the cream cheese smooth enough as I often use honey instead of sugar. Boy! This cheesecake was creamy smooth! Pour most of the filling over the brownie crust. Melt one cup of the chocolate chips and add to the remaining filing in your bowl or blender. I just poured it into my Vita-Mix and blended it easily. Drop the chocolaty filling into about 8 separate blobs on top of the creamy filling. Run a butter knife in curvy S's and figure 8's. This will make a nice marbled effect. Bake at 350 degrees for approximately 1 hour. Filling will be set up and will jiggle similarly to a well set pumpkin pie. You can try inserting a toothpick or knife to check if you're not sure- they should come out fairly clean. Chill.

Drizzle with melted chocolate and chocolate chips. Chill again. Drizzle with the caramel right before serving as it can set up too hard if chilled. The store bought caramel sauce can be chilled ahead but the homemade caramels or even the melted caramels can set up to be way too chewy!