graham cracker crust, baked
3 packages (8 ounce each) cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 3/4 cups (11 ounce package) butterscotch chips
2 tablespoons milk
4 large eggs
1/4 cup dark chocolate chips or semi-sweet chocolate chips
1 1/2 teaspoons shortening (no substitutes)
Preheat oven to 375°F. Prepare graham cracker crust. Press onto the bottom of a 9" springform pan. Bake for 7 to 10 minutes. Cool.
Decrease oven temperature to 350°F. In a large bowl beat cream cheese, sugar and flour on medium speed until smooth. Place butterscotch chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) power 1 minute. Stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
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.
Place chocolate chips and shortening (do not use butter, margarine, spread or oil) in a small microwave-safe bowl. Microwave at MEDIUM (50%) power 30 seconds. Stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Drizzle over top of cooled cheesecake.
Cover and refrigerate leftover cheesecake.
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