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.<BR>
 * 18) 12 servings.<BR>
 * 19) Graham Cracker Crust: <BR>
 * 20) Press mixture onto bottom of 9-inch springform pan.<BR>
 * 21) Bake 10 minutes.