I spend my summers experimenting on my family. I was trying to find a recipe to duplicate one I had in a restaurant. So, thank goodness Taste of Home had a good recipe. This one came up and almost did in my family due to it's extreme richness, but many said it was worth it. I ended up having my students make it for a luncheon they hosted.
Preheat oven to 350 degrees. Prepare brownie batter according to package directions. Spread into a greased 9 inch springform pan. Place on a baking sheet. Bake for 20 minutes (do not overbake). Place on a wire rack for 10 minutes (leave oven on).
Meanwhile in a microwave bowl , melt the caramels with milk. Pour over brownie crust; sprinkle with pecans.
In a large mixing bowl, beat cream cheese and sugar. Add eggs; beat at low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet. Bake for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes.
Run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.