Triple Butterscotch Cheesecake
1 1/3 cups crushed graham crackers
1/2 cup dark brown sugar, divided
1/3 cup butter, melted
1/2 cup finely chopped pecans
1/2 cup butterscotch chips
2 (8 ounce) packages cream cheese, softened
2 eggs
2 teaspoons vanilla
1/3 cup crushed butterscotch candy
3 tablespoons butterscotch ice cream topping
In bowl, combine graham cracker crumbs, 1/4 cup brown sugar and butter. Press evenly into bottom and up sides of buttered 9 inch deep dish pie plate. Sprinkle with nuts and butterscotch chips. Chill. In another bowl, combine cream cheese and 1/4 cup brown sugar. Beat with mixer until smooth. Beat in eggs, one at a time, beating well after
each addition. Add vanilla and candy. Gently spoon into crust. Tap on counter to make sure there are no air bubbles. Place cheesecake onto baking sheet. Preheat oven to 325. Bake for 45 minutes. Cool completely on wire rack. Warm butterscotch topping and drizzle over cheesecake, swirl attractively. Chill for 4 hours.