Average Rating: 4.833333TOTAL TIME: Prep: 25 min. Bake: 55 min. + chilling
YIELD: 12-14 servings.Ingredients
- 1-1/2 cups crushed vanilla wafers (about 45 wafers)
- 1/2 cup confectioners' sugar
- 1/4 cup baking cocoa
- 1/3 cup butter, melted
FILLING: - 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 cup butterscotch chips, melted
- 1 cup semisweet chocolate chips, melted
- 1 cup white baking chips
TOPPING: - 1 tablespoon each butterscotch, semisweet chocolate and vanilla or white chips
- 1-1/2 teaspoons shortening
Instructions
- 1. In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
- 2. In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 1-1/2 cups batter to a bowl; stir in butterscotch chips.
- 3. Pour over crust. Add chocolate chips to another 1-1/2 cups batter; carefully spoon over butterscotch layer. Stir vanilla chips into remaining batter; spoon over chocolate layer.
- 4. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour.
- 5. For topping, place each flavor of chips and 1/2 teaspoon shortening in three small microwave-safe bowls. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Drizzle over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 479 calories, 28g fat (17g saturated fat), 84mg cholesterol, 217mg sodium, 55g carbohydrate (38g sugars, 1g fiber), 6g protein.