Servings: 1 yes only enough for 1

CRUST CRUST
12 Squares of chocolate graham crackers..2 squares per sheet 12 Squares of chocolate graham crackers..2 squares per sheet
3 tablespoons melted butter 3 tablespoons melted butter
 
CHEESECAKE CHEESECAKE
16 ounces Philadelphia Cream Cheese (RT..Room Temperature) 16 ounces Philadelphia Cream Cheese (RT..Room Temperature)
1/4 cup sugar ¼ cup sugar
1/4 cup brown sugar packed ¼ cup brown sugar packed
1 tablespoon cocoa powder 1 tablespoon cocoa powder
1 teaspoon vanilla 1 teaspoon vanilla
1 whole egg (RT) 1 whole egg (RT)
2 egg yolks (RT) 2 egg yolks (RT)
2 Tablespoons All Purpose Flour 2 Tablespoons All Purpose Flour
1/4 cup heavy whipping cream ¼ cup heavy whipping cream
5 ounces semi sweet chocolate 5 ounces semi sweet chocolate
4 ounces butterscotch chips plus 2 tablespoons heavy whipping cream 4 ounces butterscotch chips plus 2 tablespoons heavy whipping cream

Grease the bottom and sides of your springform pan. Cut and place a parchment paper round on the bottom of your push pan / spring form pan
CRUST
Break up the graham crackers into a food processor,...pulse until it resembles course sand. With the processor running drizzle in the melted butter
Dump crumbs into your pan and form a crust up the sides and on the bottom
Place pan in the freezer while making the batter
CHEESECAKE
Place 5 ounces of semi sweet chocolate into a bowl..chips or bars. Use a microwave to melt the chocolate. Start with 1 minute and continue with 30 seconds at a time until completely melted..stir and allow to cool a bit
Place 4 ounces of butterscotch chips into a small bowl. Microwave for 1 minute, stir. Add 2 tablespoons of heavy cream and microwave for 30 seconds. Continue until completely melted and smooth...allow to cool for a bit
In a large bowl mix the cream cheese , brown sugar and white sugar with an electric mixer
Add the heavy whipping cream, vanilla and flour..mix well
Add the whole egg and barely beat it in.
Add the 2 egg yolk and barely beat them in.. Stir and fold to incorporate the yolks
Divide the batter into two medium bowls
Add the melted chocolate and the cocoa to the first bowl and stir to blend.. Mix well
Add the melted butterscotch to the second bowl and stir to blend...Mix well
Pour ¼ cup amounts of each batter in a random pattern until there is only 1 cup of each batter left.
Pour the remaining 1 cup of the butterscotch batter over the whole surface of the cake then dollup the chocolate batter onto the top. Use a toothpick to swirl the flavors together.
Cover your pan with a paper towel held on with a rubber band
Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan and to remove your pan from the IP
Close and seal your lid
Set the pot to manual 35 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight. Please resist the temptation to eat it now...it's worth the wait.
Use unflavored dental floss or a large knife to cut the cakein

Cheesecake freezes well. I cut mine into slices, put them on a cookies sheet and put them in the freezer for about an hour. Remove them and wrap each slice in plastic wrap. Placed the wrapped slices into a gallon zip bag and remove as much air as possible by using a straw. Whole cheesecakes can also be frozen using the same method  Cheesecake freezes well. I cut mine into slices, put them on a cookies sheet and put them in the freezer for about an hour. Remove them and wrap each slice in plastic wrap. Placed the wrapped slices into a gallon zip bag and remove as much air as possible by using a straw. Whole cheesecakes can also be frozen using the same method