Prepare the Crust

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.

2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture resembles wet sand.

3. Press the crust mixture firmly into the bottom and halfway up the sides of the springform pan.

4. Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).

Make the Filling

5. In a large bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.

6. Add brown sugar and flour. Mix until well combined and smooth.

7. Add vanilla extract and mix.

8. Add sour cream and heavy whipping cream. Mix until fully incorporated.

9. Melt the butterscotch chips in the microwave in 20-second intervals, stirring until smooth.

10. Add the melted butterscotch chips to the batter and mix until evenly combined.

11. Add the dry butterscotch pudding mix and mix until well combined.

12. Add eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.

Bake the Cheesecake

13. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the pan. Place the pan inside a larger roasting pan.

14. Pour the cheesecake batter into the prepared crust. Smooth the top.

15. Pour warm water into the roasting pan to come about halfway up the side of the springform pan to create a water bath.

16. Bake for 1 hour and 35 minutes, or until the edges are set and the center is slightly jiggly.

17. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.

18. Crack the oven door and leave the cheesecake inside for another 30 minutes.

19. Remove cheesecake from the oven and water bath, and let it cool at room temperature for 1 hour.

20. Refrigerate the cheesecake for at least 5-6 hours, or preferably overnight, until fully set.

Add the Topping

21. Add butterscotch chips and heavy whipping cream to a heat-proof bowl.

22. Microwave in 15-20 second intervals, stirring until smooth and glossy.

23. Pour the ganache over the top of the chilled cheesecake and spread evenly.

24. Sprinkle additional butterscotch chips over the ganache for decoration.

25. Refrigerate for at least 30 minutes before serving to set the topping.