Ingredients

Instructions

  1. Preheat oven to 350°F.
  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.