Triple Layer Cheesecake

By Bujvary

Ingredients

• Filling
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1/3 cup dairy sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup HERSHEY'S Butterscotch Chips, melted*
• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, melted*
• 1 cup HERSHEY'S Premier White Chips, melted*
• CHOCOLATE CRUMB CRUST
• Heat oven to 350°F. 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 butter or margarine. Press mixture onto
• Triple Drizzle
• Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If n

Details

Servings 12

Preparation

Step 1

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer.

3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.