"hershey's"triple Layer Cheesecake

Recipe by Manami
READY IN: 2hrs 5mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Prepare Chocolate Crumb Crust:
  • 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 unsalted butter.
  • Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
  • Bake 8 minutes. Then cool.
  • Prepare Cheesecake:
  • 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.
  • *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
  • Pour butterscotch mixture into cooled crust.
  • Then in another 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.
  • Bek 55-60 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.
  • Prepare Triple Drizzle - Optional:
  • Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Repeat procedure with the two other chips.
  • Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
  • Refrigerate until cold, about 3 hours.
  • Cover; refrigerate, leftover cheesecake.
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