1. Prepare the Crust: Mix graham cracker crumbs with melted butter and sugar, press into a 9-inch springform pan, and bake for 10 minutes at 325°F (163°C).
2. Make the Filling: Beat cream cheese with sugar until smooth, then incorporate eggs one at a time, followed by vanilla and melted butterscotch chips. Pour over the cooled crust.
3. Bake the Cheesecake: Bake for 55-60 minutes or until set. Allow to cool completely, then refrigerate for at least 4 hours.
4. Prepare the Sauce: Cook brown sugar, heavy cream, and butter until smooth, then stir in vanilla and salt. Allow to cool to room temperature.
5. Serve: Drizzle the butterscotch sauce over the cheesecake before serving.

• Crust Variations: Consider using chocolate graham crackers for a different twist or adding a little cinnamon to the crust mixture for added flavor.
• Cheesecake Tips: To avoid cracks in your cheesecake, make sure all ingredients are at room temperature before mixing, and consider baking the cheesecake in a water bath.
• Storage: This cheesecake can be stored in the refrigerator for up to 5 days. The sauce should be kept in a separate container and warmed slightly if it thickens too much in the fridge.

• Can I make this cheesecake gluten-free? Yes, use gluten-free graham crackers for the crust to make this dessert gluten-free.
• How can I prevent my cheesecake from cracking? Avoid overmixing the batter, and don’t open the oven door while baking. Let the cheesecake cool in the oven gradually after turning it off.
• Can the butterscotch sauce be made in advance? Yes, the sauce can be prepared ahead of time and stored in the refrigerator. Reheat gently before serving.

This butterscotch cheesecake is a sophisticated dessert that blends the smooth texture of cheesecake with the rich flavor of butterscotch. It’s an excellent choice for celebrations or as a luxurious treat to end a special meal. Enjoy creating this delightful dessert that promises to be a crowd-pleaser!