Triple-layer Cheesecake

Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper or lightly grease the bottom and sides.

Melt the butterscotch chips, semi-sweet chocolate chips, and white chips separately in microwave-safe bowls at HIGH (100%) for 1 minute, stirring after each minute. If necessary, microwave in 15-second intervals until completely melted and smooth. Set aside to cool slightly.

Beat the softened cream cheese and sugar together in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Do not overmix.

Stir together the sour cream, all-purpose flour, vanilla extract, and salt in a small bowl until smooth.

Fold the sour cream mixture into the cream cheese batter using a spatula until just combined.

Divide the batter evenly into three bowls. Fold the melted butterscotch chips into the first bowl, the melted semi-sweet chocolate chips into the second bowl, and the melted white chips into the third bowl, stirring gently until each layer is evenly colored.

Pour the butterscotch layer into the prepared springform pan, spreading it evenly. Carefully pour the semi-sweet chocolate layer over the butterscotch layer, then top with the white chip layer, spreading each layer gently to cover.

Bake in the preheated 325°F oven for 50-55 minutes, until the center is just set but still slightly jiggly when gently shaken.

Remove the cheesecake from the oven and allow it to cool in the pan for 30 minutes at room temperature, then refrigerate for at least 4 hours or overnight before serving.