Ingredients:
* 6 tablespoons butter or margarine, melted
* 1-1/4 cups sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1 cup plus 2 tablespoons all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1-1/3 cups (8-oz. pkg.) HERSHEY'S Milk Chocolate Baking Pieces Filled with Caramel
* Cheesecake Layer(directions follow)
* Sweetened whipped cream(optional)
* Additional HERSHEY'S Milk Chocolate Baking Pieces Filled with Caramel
Directions:
1. Heat oven to 350 F. Grease 9-inch springform pan.
2. Stir together melted butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile, make cheesecake layer.
4. Immediately after removing brownie from oven, sprinkle baking pieces over brownie surface. Spoon cheesecake mixture over pieces. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
5. Garnish with sweetened whipped cream and additional baking pieces if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Cheesecake Layer: Beat 3 packages (8 oz. each) softened cream cheese and 3/4 cup sugar until smooth in large mixer bowl. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
