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Butterscotch CheesecakeCrust
1 cup graham cracker crumbs
2 tablespoons flour
2 tablespoons granulated sugar
4 tablespoons unsalted butter, meltedFilling
12 ounces butterscotch chips
1/4 cup heavy cream
16 ounces cream cheese, softened
1/2 cup firmly packed light brown sugar
4 large eggs, at room temperature
1 cup sour cream
2 tablespoons flour
1 tablespoon vanilla extractGarnish
1 (8 ounce) jar caramel topping, warmed
1 (8 ounce) package Turtle candies, choppedPreheat oven to 325 degrees F. Lightly butter a springform pan.In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan. Bake for 15 minutes, then set the pan aside to cool.For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy. Remove the pan from the heat.Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Then add the sour cream, flour, and vanilla and beat until smooth. Add the butterscotch mixture and beat on low speed until smooth. Scrape down the bowl. Pour the filling into the prepared pan and smooth the top.Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven. Place the cake in the middle rack of the oven and bake for 1 hour. Turn off the oven and leave the cake in the oven for 1 hour more with the door closed. Remove the cake from the oven and place it on a wire rack to cool to room temperature. Cover the cake with foil and refrigerate for at least 4 hours or overnight.Garnish: Drizzle half of the warm caramel sauce over the cake. Sprinkle the chopped Turtle candies evenly over the caramel. Drizzle the remaining caramel over the candies.To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

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