Prepare brownie batter according to the package directions. Spread into a greased 9-in. springform pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, besting on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.