Triple Butterscotch Cheesecake

Triple Butterscotch Cheesecake

For crust:

18 square graham crackers (1 1/3 cups crushed)

1/4 C. dark brown sugar

1/3 C. butter, melted

1/2 C. finely chopped pecans

1/2 C. butterscotch morsels

For filling:

2 (8-ounce) packages cream cheese, softened

1/4 C. dark brown sugar

2 eggs

2 t. vanilla

1/3 C. crushed butterscotch candy

3 T. high-quality butterscotch ice cream topping

Grease a 9-inch deep dish pie plate with butter.

Preheat oven to 325°F.

For crust: Stir together crushed grahams, brown sugar and melted butter. Press evenly into the bottom and sides of the prepared pan. Sprinkle with pecans and butterscotch morsels. Chill.

For filling: In a large bowl, beat cream cheese with brown sugar until mixture is smooth. Beat in the eggs, one at a time, scraping down bowl after each, and vanilla, then the butterscotch candy.

Gently spoon filling into crust. Tap on the counter to make sure there are no air bubbles. Place cheesecake on a sheet pan and bake 45 minutes. Remove from oven and let cool on a rack to room temperature. Warm the butterscotch topping and drizzle over cheesecake; swirl attractively.

Chill until very cold, at least 4 hours.

Makes 12 servings.

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