Butterscotch Cheesecake with Chocolate Drizzle

For the Graham Cracker Crust

• 1 cup (100 g) graham cracker crumbs
• 3 tablespoons granulated sugar
• 3 tablespoons (43 g) butter or margarine, melted

For the Butterscotch Cheesecake

• 3 packages (8 ounces each; 680 g total) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 tablespoons all-purpose flour
• 1⅔ cups (10 ounces; 283 g) butterscotch chips
• 2 tablespoons milk
• 4 large eggs

For the Chocolate Drizzle

• ½ cup (85 g) semisweet chocolate chips
• 1 tablespoon vegetable shortening

Instructions

1. Heat the oven to 325°F (165°C). Stir together the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool completely.
2. Increase the oven temperature to 350°F (175°C). Beat the cream cheese, sugar, and flour until smooth.
3. Microwave the butterscotch chips with the milk for 1 minute. Stir, then heat in additional 15-second intervals as needed until smooth.
4. Blend the melted butterscotch mixture into the cream cheese mixture. Add the eggs one at a time, blending well after each addition. Pour over the prepared crust.
5. Bake for 40 to 45 minutes, until almost set in the center. Transfer to a rack, immediately loosen the cheesecake from the side of the pan, and cool completely before removing the pan ring.
6. For the drizzle, microwave the semisweet chocolate chips and shortening for 30 seconds. Stir, then heat in 15-second intervals as needed until smooth.
7. Drizzle the chocolate over the cooled cheesecake. Refrigerate until ready to serve and keep leftovers chilled.