Brownies, Peanut Butter, and Cheesecake- How Can You Go Wrong

This is from the Betty Crocker website. My hubby is a HUGE cheesecake fan and loves anything peanut butter so I'm expecting this to be a big hit. I copied and pasted the nutritional info at the bottom and for that reason this will be a rare treat in our house. :)

1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
	Water, oil and egg as called for on cookie mix pouch
1	box Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)
	Water oil, eggs as called for on Brownie mix box
3	packages (8 oz each) cream cheese, softened
1	can (14 oz) sweetened condensed milk (not evaporated)
4	eggs
1	teaspoon vanilla
1	cup caramel ice cream topping

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1.	Heat oven to 325°F. Make dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
2.	Meanwhile, make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
3.	Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
4.	Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
5.	Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
6.	Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
7.	To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.

Nutrition Information:

1 Serving: Calories 580 (Calories from Fat 270); Total Fat 30g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 135mg; Sodium 470mg; Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 47g); Protein 10g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.