Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C) and prepare your 9-inch springform pan by greasing it lightly with oil.

Step 2: Make the Crust

In a mixing bowl, combine 2 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until well blended. Press the mixture into the bottom of the springform pan, ensuring it is evenly leveled. Set aside.

Step 3: Prepare the Cheesecake Filling

In another large bowl, beat together 32 oz of softened cream cheese, 1 cup of packed light brown sugar, and 2 tablespoons of all-purpose flour until the mixture is smooth. Gradually add 4 large eggs, one at a time, mixing gently after each addition.

Step 4: Add Remaining Ingredients

Carefully fold in ¾ cup of sour cream, 1 teaspoon of vanilla extract, and ¼ cup of butterscotch sauce into the cream cheese mixture. Once combined, pour this creamy filling over your prepared crust in the springform pan.

Step 5: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for approximately 1 hour and 20 minutes. The center should have a slight jiggle when done. Remove from the oven and allow it to cool completely at room temperature.

Step 6: Prepare the Topping

In a small bowl, microwave ¾ cup of butterscotch chips and 1 tablespoon of heavy cream until melted. Stir to create a smooth ganache.

Step 7: Chill the Cheesecake

Pour the butterscotch ganache over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours to let the flavors meld together beautifully.