Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of caramel mixture and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.