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

 * 1) Prepare GRAHAM CRACKER CRUST.
 * 2) Increase oven temperature to 350 °F.
 * 3) Beat cream cheese, Sugar and flour in large bowl on medium speed of mixer until smooth.
 * 4) Place butterscotch chips and milk in small microwave-safe bowl.
 * 5) Microwave at HIGH (100%) 1 minute; stir.
 * 6) If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips
 * 7) are melted when stirred.
 * 8) Stir butterscotch mixture into cream cheese mixture.
 * 9) Add eggs, one at a time, mixing well after each addition.
 * 10) Pour mixture over prepared crust.
 * 11) Bake 40 to 45 minutes or until center is almost set.
 * 12) Remove from oven to wire rack.
 * 13) With knife, immediately loosen cake from side of pan.
 * 14) Cool completely; remove side of pan.
 * 15) chocolate Drizzle:
 * 16) Drizzle over top of cheesecake.
 * 17) Cover; refrigerate leftover cheesecake.
 * 18) 12 servings.
 * 19) Graham Cracker Crust:
 * 20) Press mixture onto bottom of 9-inch springform pan.
 * 21) Bake 10 minutes.