Triple Chip Cheesecake

I discovered this cheesecake recipe in Better Homes and Gardens magazine several years ago, and if I remember right, I think it was a reader submitted recipe. It has become my signature cheesecake. It's really not hard to make, but melted the three flavors of chips and stirring into the batter requires dirtying a lot of bowls. The butterscotch chip layer is the best part and gives this cheesecake a unique flavor.

Triple Chip Cheesecake
from Better Homes and Gardens

Crust
1 ½ c. graham cracker crumbs
½ c. powdered sugar
¼ c. cocoa
1/3 c. butter, melted

Filling
3 8-oz. pkg. cream cheese, softened
¾ c. sugar
1/3 c. sour cream
3 Tbsp. flour
1 tsp. vanilla
3 large eggs
1 c. each butterscotch, chocolate, and white
chocolate chips

Preheat oven to 300˚. Grease 9-inch springform pan.

Crust: Combine crumbs, powdered sugar, cocoa, and butter in small bowl. Press onto bottom and 1 ½ inches up side of pan. Bake for 7-9 minutes. Cool in pan.

Filling: Beat cream cheese and sugar in large bowl until creamy. Beat in sour cream, flour and vanilla. Add eggs; beat until combined. Melt butterscotch morsels in medium microwave-safe bowl at 70% power 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-second intervals, stirring just until melted. Stir 1 ½ c. batter into melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt white morsels in small bowl as stated above. Pour melted morsels in remaining batter; stir. Carefully pour over semi-sweet layer, covering completely.

Bake for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan for 10 minutes. Run knife around edge of cheesecake. Let stand 1 hour. Refrigerate several hours or overnight.

Optional topping: drizzle additional melted chips over cheesecake.