-
1
Preheat oven to 350u00b0F.
-
2
Prepare Chocolate Crumb Crust:
-
3
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
-
4
Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
-
5
Bake 8 minutes. Then cool.
-
6
Prepare Cheesecake:
-
7
Beat cream cheese and sugar in large bowl until smooth.
-
8
Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
-
9
Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
-
10
*To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
-
11
Pour butterscotch mixture into cooled crust.
-
12
Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
-
13
Stir together remaining batter with melted white chips*; stir until smooth.
-
14
Pour over chocolate layer.
-
15
Bek 55-60 minutes or until center of cheesecake is almost set.
-
16
Remove from oven to wire rack.
-
17
With knife, immediately loosen cake from side of pan.
-
18
Cool to room temperature.
-
19
Prepare Triple Drizzle - Optional:
-
20
Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
-
21
Repeat procedure with the two other chips.
-
22
Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
-
23
Refrigerate until cold, about 3 hours.
-
24
Cover; refrigerate, leftover cheesecake.
