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1
Preheat oven to 300 dregees.
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2
Grease a 9-inch spring-form pan.
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3
For crust:.
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4
Combine crumbs and butter in medium bowl.
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5
Press onto bottom and 1 inch up side of prepared pan.
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6
For filling:.
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7
Beat cream cheese and granulated in large mixer bowl until smooth.
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8
Add sour cream, flour, vanilla extract and mix well.
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9
Add eggs, beat on low speed until combines.
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10
Melt butterscotch morsels in medium, uncovered, microwave-safe bowl on high for 1 minute.
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11
Morsels may retain some of their shape.
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12
If necessary, microwave at additional 10 to 15 second intervals until melted.
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13
Add 1 1/2 cups batter into melted butterscotch morsels, stir.
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14
Pour into crust.
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15
Repeat procedure with semi-sweet chocolate morsels.
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16
Carefully spoon over butterscotch layer.
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17
Melt white chocolate morsels in small, uncovered, microwave-safe bowl as stated above.
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18
Blend melted white morsels into remaining batter in mixer bowl.
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19
Carefully spoon over semi-sweet layer, covering completely.
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20
Bake for 1 hour 10 to 15 minutes or until is almost set.
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21
Cool in pan on wire rack for 10 minutes.
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22
Run knife around edge of cheesecake.
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23
Let stand for 1 hour.
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24
For topping:.
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25
Place each flavor of morsels separately in three, small heavy-duty plastic bags.
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26
Microwave on high power for 20 seconds, knead bags to mix.
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27
Microwave at additional 10-second intervals, kneading until smooth.
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28
Cut a small hole in corner of bag, squeeze to drizzle over cheesecake.
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29
Refrigerate for at least 3 hours or overnight.
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30
Remove side of pan.
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31
Serve.
