Debi Fields Butterscotch Cheesecake

FILLING
12 oz Butterscotch chips
1/4 c Heavy cream
16 oz Cream cheese; softened
1/2 c Firmly packed light brown
-sugar
4 lg Eggs; at room temperature
1 c Sour cream
2 tb Flour
1 tb Pure vanilla extract

GARNISH
1 Jar; (8-oz) caramel topping,
-warmed
1 pk (8-oz) Turtle candies;
-chopped

Equipment Needed: 9-inch springform pan; electric mixer

Preheat the oven to 325F. Lightly butter the springform pan.

1. (Crust) 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.

2. (Filling) In the top of a double boiler set over barely simmering water,
melt the butterscotch chips with the heavy cream, stirring until smooth and
creamy. Remove the pan from the heat.

3. Put the cream cheese and brown sugar in a large bowl and beat until
smooth using the electric mixer on medium speed. Add the eggs, 1 at a time,
beating for 20 seconds after each addition. Scrape down the bowl. Add the
sour cream, flour, and vanilla, and beat until smooth. Add the butterscotch
mixture and beta on low speed until smooth. Scrape down the bowl. Pour the
filling into the prepared pan and smooth the top.

4. Fill a 2-quart baking pan halfway with hot water and place on the bottom
rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the
oven and leave the cake in for 1 hour with the door closed. Remove the cake
to a wire rack and cool to room temperature. Cover the cake with foil and
refrigerate for at least 4 hours or overnight.

5. (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.