• Preheat oven to 300°F.

Crust

• Add graham crackers, butter, and cocoa to food processor. Blend until combined. Press into the bottom of a greased 9 inch springform pan. Set aside.

Filling

• For cheese cake base, to a large bowl, blend together cream cheese, sugar, flour, and vanilla. Add eggs one at a time.
• Melt chocolate and butterscotch chips in separate medium sized bowls. Divide the the cheese cake base between each of the bowls, which is about 1 1/2 cups to each bowl. Stir vigorously so that the chocolate won't seize up.
• To your graham cracker crust pour in the butterscotch mixture and smooth to edges. Next dollop on the semi-sweet chocolate mixture in areas across the butterscotch layer. Spread the semi-sweet chocolate layer smooth.
• Pour on the white chocolate mixture. Spread until smooth.
• Bake at 300°F for until center is almost set, about 1 hour.

Topping

• Let cool cheesecake cool. Melt each of the chocolate and butterscotch. Drizzle the top of the cheesecake with a combination of each chocolate.