Triple Layer Cheesecake

Let me just start off by saying I think this is one of the best cheesecakes I have ever eaten! I got this recipe from my friend Anne. I made it a couple of weeks ago for our Valentine's dessert and then again for a friend's birthday. I love the texture and the layers of flavor. I will be putting this in my list of favorites for sure.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs ( about 45 wafers)

1/2 cup powdered sugar

1/4 cup Hershey's Cocoa

1/3 cup butter, melted

In a medium bowl, stir together crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up side of 9 inch springform pan. Bake at 350 degrees for 8 minutes. Cool completely.

Cheesecake

3 8 oz. pkgs cream cheese, softened

3/4 cup sugar

3 eggs

1/3 cup sour cream

3 TBSP all purpose flour

1 tsp vanilla

1/4 tsp salt

1 cup butterscotch chips, melted

1 cup semi-sweet chocolate chips, melted

1 cup vanilla chips, melted

Triple Drizzle

1 TBSP each butterscotch chips, semi-sweet chocolate chips, & vanilla chips

1 1/2 tsp shortening, divided

Mix 1/2 tsp with chips and drizzle

Heat oven to 350 degrees. Prepare chocolate crumb crust. In a large mixer bowl on medium speed of electric mixer, beat cream cheese and sugar until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until blended. Stir 1 1/3 cups batter into melted butterscotch chips until smooth; pour into prepared crust. Mix 1 1/3 cups batter into melted chocolate chips until smooth; pour over butterscotch layer. Stir remaining batter into melted vanilla chips until smooth; pour over chocolate layer. Bake 55-60 minutes or until almost set in center. Remove from oven to wire rack. With knife, immeadiately loosen cake from side of pan. Cool completely; remove side of pan. Prepare triple drizzle, if desired. Drizzle one flavor at a time, over top of cheesecake. Refrigerate about 3 hours. Makes 12-14 servings.