Mix together brownie mix, 1 egg, and water until well mixed. Spread into a greased 9?x9? square baking pan. Bake at 350 degrees for 15-20 minutes (will be underdone). Melt caramels and evaporated milk in a small saucepan over low heat, stirring often, until smooth. Reserve 1/3 cup caramel for topping. Pour remaining caramel over brownie crust. Beat together cream cheese, sugar, and vanilla until well blended. Add remaining 2 eggs one at a time, beating well after each addition. Pour over caramel into pan. Bake at 350 degrees for 40 minutes. Cool on wire rack for about 30 minutes, then transfer to refrigerator. Chill for at least one hour. Heat reserved caramel and drizzle over cheesecake. Melt chocolate chips, and drizzle over caramel. Refrigerate until ready to serve.