Chocoloate, Butterscotch, Cheesecake

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/4 cup hershey's cocoa powder
1/3 cup melted unsalted butter

Cheesecake
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla, extratct
1/4 teaspoon salt
1 cup hershey's butterscotch chips, melted*
1 cup Hershey's semi-sweet chocolate chips, melted*
1 cup hershey's premier white chocolate chips, melted*

Triple Drizzle Icing
1 tablespoon hershey's butterscotch chips
1/2 teaspoon shortening, no substitutes
1 tablespoon Hershey's semi-sweet chocolate chips
1/2 teaspoon shortening, no substitutes
1 tablespoon hershey's premier white chocolate chips
1/2 teaspoon shortening, no substitutes

Preheat oven to 350°F.
Prepare Chocolate Crumb Crust:.
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa;
stir in 1/3 cup melted unsalted butter.
Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
Bake 8 minutes. Then cool.

Prepare Cheesecake:
Beat cream cheese and sugar in large bowl until smooth.
Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
*To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 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.*.
Pour butterscotch mixture into cooled crust.
Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
Stir together remaining batter with melted white chips*; stir until smooth.
Pour over chocolate layer.
Bake 55-60 minutes or until center of cheesecake is almost set.
Remove from oven to wire rack.
With knife, immediately loosen cake from side of pan.
Cool to room temperature.
Prepare Triple Drizzle - Optional:.
Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Repeat procedure with the two other chips.
Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
Refrigerate until cold, about 3 hours.
Cover; refrigerate, leftover cheesecake.

Apricot Tea Rings

INGREDIENTS:
4-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup water
1/4 cup butter, cubed
2 eggs

FILLING:
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup chopped pecans

GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons milk

DIRECTIONS:
In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg.
In a saucepan, heat the milk, water and butter to 120°-130°.
Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.

In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.

Punch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges.
Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.
Yield: 2 rings (12 slices each).