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    Butterscotch Cheesecake with Chocolate Drizzle

    Source of Recipe

    Bakery Madness

    List of Ingredients

    GRAHAM CRACKER CRUST (recipe follows)
    3 packages (8 oz. each) cream cheese, softened
    1/2 cup sugar
    2 tablespoons all-purpose flour
    1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
    2 tablespoons milk
    4 eggs
    CHOCOLATE DRIZZLE (recipe follows)


    1. Prepare GRAHAM CRACKER CRUST. Increase oven temperature to

    2. Beat cream cheese, sugar and flour in large bowl on medium speed
    of mixer until smooth. Place butterscotch chips and milk in small
    microwave-safe bowl. Microwave at HIGH (100%) 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

    3. Stir butterscotch mixture into cream cheese mixture. Add eggs,
    one at a time, mixing well after each addition. Pour mixture over
    prepared crust.

    4. Bake 40 to 45 minutes or until center is almost set. Remove from
    oven to wire rack. With knife, immediately loosen cake from side of
    pan. Cool completely; remove side of pan.

    5. Prepare CHOCOLATE DRIZZLE; drizzle over top of cheesecake. Cover;
    refrigerate leftover cheesecake. 12 servings.

    GRAHAM CRACKER CRUST: Heat oven to 325F. Stir together 1 cup
    cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter
    or margarine in small bowl. Press mixture onto bottom of 9-inch
    springform pan. Bake 10 minutes.

    CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate
    Chips and 1-1/2 teaspoons shortening (do not use butter, margarine,
    spread or oil) in small microwave-safe bowl. Microwave at HIGH
    (100%) 30 seconds; stir. If necessary, microwave at HIGH an
    additional 20 seconds or until chocolate is melted and mixture is
    smooth when stirred.




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