Ingredients: |
Ingredients: 1 1/2 c graham cracker crumbs
1/2 c powdered sugar
1/4 c cocoa
1/3 c melted margarine
3 packages (8 oz) cream cheese
3/4 c sugar
1/3 c sour cream
3 Tbsp all purpose flour
1 tsp vanilla extract
3 eggs
1c butterscotch chips, melted
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted
For Topping 1Tbsp of each chip flavor
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Directions: |
Directions:Preheat oven to 300º. Grease a 9" springform pan. In a medium bowl combine graham cracker crumbs, powdered sugar, cocoa and margarine. Press into bottom of springform pan and 1" up sides. Bake at 300º for 7-9 minutes. Cool on wire rack. Beat cream cheese and sugar in large mixing bowl until smooth. Add sour cream, flour and vanilla, mix well. Add eggs, beat on low speed until combined. In 2 small bowls measure 1 1/2 c batter, set aside. Reserve 1 Tbsp of each of the chip, set aside. Place chips in 3 microwave safe bowls, heat for 1 minute and stir. If not melted, microwave another 10- 15 seconds. When melted add one flaver to each bowl of batter, mix well. Pour butterscotch batter over crust, followed by chocolate batter, spreading carefully. Then pour white chocolate over top spreading carefully and completely.
Bake for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour on wire rack.
For topping: Place each flavor of morsels separately in 3 small heavy duty plastic bags. Microwave on high for 20 seconds, knead bags to mix. Microwave at 10 seconds intervals until smooth. Cut a small hole in corner of bag, squeeze to drizzle over cheesecake. Refrigerate at least 3 hours or overnight. Remove sides of pan. |
This recipe for Triple Layer Cheesecake is from