Decadent and more decadent

Triple Layer Cheesecake

Chocolate Crumb Crust, recipe follows

3 packages (8oz each) cream cheese, softened

¾ cup sugar

3 eggs

1/3 cup sour cream

3 tbsp all purpose flour

1 tsp vanilla

¼ tsp salt

1 cup butterscotch chips, melted

1 cup semi-sweet chocolate chips, melted

1 cup vanilla chips, melted

heat oven to 350. 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 and 1/3 cups batter into melted butterscotch chips until smooth; pour into prepared crust. Stir 1 and 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, immediately 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 approx 12-14 servings.

Chocolate Crumb Crust

1 ½ cups vanilla wafer crumbs, (about 45 wafers)

½ cup powdered sugar

¼ cup hershey’s cocoa

1/3 cup melted butter or margarine, melted

In a medium bowl, stir together crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 11/2 inches up side of 9 inch springform pan. Bake at 350 for 8 minutes. Cool completely.

Triple Drizzle

1 tbsp EACH butterscotch chips, semi-sweet milk chocolate chips, vanilla chips

1 ½ tsp shortening (do not use butter, margarine or oil) divided. Mix 1/2 tsp with chips and drizzle!