Butterscotch Cheesecake with Butterscotch Sauce
- 1 3/4 cup graham crackers
- 6 tablespoons unsalted butter, melted
- 1/2 cup butterscotch morsels
- 3 tablespoons milk
- Creme Chantilly, optional
- Preheat oven to 350°F.
- To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 12 minutes. Reduce oven temperature to 325°F.
- Place springform pan on 3 layers of aluminum foil and wrap the outside of the pan tightly with foil. Ensure that water cannot penetrate thru the foil. Place in a roasting pan and set aside.
- Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
- Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
- Add sour cream and vanilla.
- Combine butterscotch and milk in a bowl and place over very low simmering water. Stir until just melted. Add to above and pour batter into springform pan.
- Pour water into roasting pan about one-inch high and place in oven.
- Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
- Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
- To prepare optional butterscotch sauce, combine butterscotch and milk and melt over low simmering water until melted. Place in refrigerator until cold.
- Run a sharp knife around edge and bottom of cheesecake to remove from pan.
- Decorate with Crème Chantilly, butterscotch morsels and if desired with butterscotch sauce.