Chocolate Butterscotch No-Bake Cheesecake

Crusts:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Cheesecake:
¼ cup water
1 tablespoon powdered gelatin
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 sugar
1/2 teaspoon coarse salt
1/3 cup Whoppers, pulverize
¼ cup chocolate chips
¼ butterscotch chips
2 tablespoon fresh lemon juice

Instructions:
Crusts:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside

Cheesecake:
1. Bring 1 inch of water to a simmer in the bottom of a double boiler. Sprinkle water over gelatin and let stand for 5 minutes.
2. Using a spatula scrape the softened gelatin and place it into the top of the double boiler. Set it over simmering water and heat until the mixture becomes liquid. Remove from heat and set aside.
3. Crush Whoppers in a Ziploc or place Whoppers in a food processor and  pulse for 5 times with 2 second intervals. Set aside.
4. Heat chocolate in the microwave for 10-20 seconds (times vary from microwave to microwavel) or until melted. Whisk to make sure all pieces are melted. Set aside.
5. Place butterscotch chips and 1 tablespoon of heavy cream in a small bowl and heat in microwave for 10-20 seconds or until melted. Whisk to combine. Set aside.
6. Beat heavy cream until medium peaks form. Set aside.
7. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
8. Add a ½ cup of cream mixture to the gelatin and fold with a rubber spatula. Return the gelatin mixture to the remaining cream cheese mixture and fold together.
9. Fold in crushed Whoppers until combined. Gently add butterscotch and chocolate sauce by drizzling sauce into mixture and folding only until mixture shows streaks of butterscrotch and chocolate sauce.  * Do not over mix or your cheesecake will be brown in color, rather than streaked.*
10. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
11. Refrigerate for at least 6 hours to set or overnight for best results.
12. Remove from refrigerator and smooth top to level with edge. Serve with whipping cream and garnish with whopper.

Recipe from http://www.bakersroyale.com/cheesecake/chocolate-butterscotch-no-bake-cheesecake/