Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/2 cup confectioners’ sugar1/4 cup baking cocoa1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/3 cup sour cream3 tablespoons all-purpose flour1 teaspoon vanilla extract1/4 teaspoon salt3 large eggs, lightly beaten1 cup butterscotch chips, melted1 cup semisweet chocolate chips, melted1 cup white baking chipsTOPPING:1 tablespoon each butterscotch, semisweet chocolate and vanilla or white chips1-1/2 teaspoons shortening
Preparation
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.
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.
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.
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.
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.
