Triple Chip Cheesecake

Preheat oven to 300. Grease a 9-inch springform pan. For crust: Combine crumbs, powdered sugar, cocoa and butter in small bowl. Press into bottom and 1 1/2 inches up side of pan. Bake 7 to 9 min. Cool in pan.

For Filling: Beat cream cheese and granulated sugar in large bowl until creamy. Beat in sour cream, flour and vanilla. Add eggs; beat until combined. Melt butterscotch morsels in medium, microwave-safe bowl at 70% power 1 minute; stir. If necessary, microwave at 10 second intervals; stirring just until melted. Stir in 1 1/2 cups batter into melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Repeat with white morsels. Carefully pour over semi-sweet layer, covering completely. Bake for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan 10 minutes. Run knife around edge of cheesecake. Let stand 1 hour.

For Topping: Place butterscotch morsels in small, heavy-duty plastic bag. Microwave at 70% power for 20 seconds; knead. Microwave additional 10 seconds at intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cheesecake. Repeat procedure with semi-sweet and white morsels. Refrigerate several hours or overnight.