Post by chief_cook2 on Jun 9, 2003 19:12:43 GMT -6
GRAHAM CRACKER CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1-2/3 cups (10-oz. pkg.) HERSHEY'S Butterscotch Chips
2 tablespoons milk
4 eggs
CHOCOLATE DRIZZLE (recipe follows)
1. Prepare GRAHAM CRACKER CRUST. Increase oven temperature to 350F.
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 stirred.
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 graham
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 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
and 1 tablespoon 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.