Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan. You can use the bottom of a measuring cup to pack it down tightly.
4. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
3. Stir in the sour cream and vanilla extract until fully combined.
4. Fold in the butterscotch chips, distributing them evenly throughout the batter.
5. Pour the cheesecake batter over the cooled crust and smooth out the top with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan with aluminum foil and place it in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
3. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This helps prevent sudden temperature changes that can cause cracks.
5. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 6 hours or overnight.

Step 4: Make the Butterscotch Topping

1. In a small microwave-safe bowl, combine the butterscotch chips and heavy cream.
2. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and pourable.
3. Let it cool slightly, then drizzle over the chilled cheesecake before serving.