|
PREHEAT oven to 300°F. Grease 9-inch springform pan.
|
|
For Crust
|
|
COMBINE crumbs and butter in small bowl. Press onto bottom and 1 inch up side of prepared pan.
|
|
For Filling
|
|
BEAT cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.
|
|
MELT butterscotch morsels according to package directions. Stir until smooth. Add 1-1/2 cups batter to melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt Premier White morsels according to package directions and blend into remaining batter in mixer bowl. Carefully pour over semi-sweet layer.
|
|
BAKE for 1 hour and 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.
|
|
For Topping
|
|
PLACE each flavor of morsels separately into three small, heavy-duty resealable plastic food storage bags. Microwave on HIGH (100%) power for 20 seconds; knead bags to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut small hole in corner of each bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.
|
Click here for printable version
