Butterscotch Cheesecake with Chocolate Drizzle

Ingredients

 * 3 	pck 	(8 oz each) cream cheese, softened
 * 1/2 	cup 	Sugar
 * 2 	tbsp 	All-purpose flour
 * 1 2/3 	cups 	(10-oz pkg) Hershey's Butterscotch Chips
 * 2 	tbsp 	Milk
 * 4 		Eggs

Chocolate Drizzle
mixture is smooth when stirred.
 * Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
 * 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl
 * Microwave at HIGH (100%) 30 seconds
 * If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and

Graham Cracker Crust
Heat oven to 325°F 3 tablespoons sugar 3 tablespoons sugar 3 tablespoons melted butter or margarine in small bowl

Directions
Prepare GRAHAM CRACKER CRUST.  Increase oven temperature to 350°F. 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. 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. Chocolate Drizzle: Drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake.<BR> 12 servings.<BR> Graham Cracker Crust: <BR> Press mixture onto bottom of 9-inch springform pan.<BR> Bake 10 minutes.