Triple Chip Cheesecake

Triple Chip Cheesecake
Makes 12 to 16 servings

Image © Publications International, Ltd.

Triple Chip Cheesecake

Ingredients

Crust
1-3/4	cups chocolate graham cracker crumbs
1/3	cup butter or margarine, melted
Filling
3	packages (8 ounces each) cream cheese, softened
3/4	cup granulated sugar
1/2	cup sour cream
3	tablespoons all-purpose flour
1-1/2	teaspoons vanilla extract
3	large eggs
1	cup (6 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1	cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1	cup (6 ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels
Topping
1	tablespoon each NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, Semi-Sweet Chocolate Morsels and Premier White Morsels

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.

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