3-Layer Cheesecake Squares

Directions

1. Heat convection oven to 300°F (standard oven: 350°F). Line one 13x18-inch half sheet pan with heavy-duty aluminum foil, extending edges over pan sides. Lightly spray with vegetable cooking spray. Place pan extender on prepared half sheet pan.
2. Prepare CHOCOLATE CRUMB CRUST. Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press crumb mixture onto bottom of prepared pan. Set aside.
3. Prepare CHEESECAKE LAYERS: Mix together cream cheese and sugar in 20-qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Gradually add eggs, sour cream, flour and vanilla, mixing until fully incorporated. Stir 4 cups batter into melted REESE'S Peanut Butter Chips; pour into prepared crust. Stir 4 cups batter into melted HERSHEY'S Semi-Sweet Chocolate Chips; carefully spoon over peanut butter layer. Stir remaining batter into melted HERSHEY'S Premier White Creme Chips; carefully spoon over chocolate layer.
4. Bake 45 to 55 minutes* or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove pan extender.
5. Prepare 3-LAYER DRIZZLE: Heat REESE'S Peanut Butter Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Premier White Creme Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake.
6. Refrigerate approximately 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan. Cut into 3-inch squares. Cover; refrigerate leftover cheesecake.
*If using convection oven, rotate pan one-half turn (180°) after 25 minutes of baking.