and since we're talking butterscotch...
Butterscotch Cheesecake
Vanilla Cookie Crust
12 vanilla sandwich cream cookies, crushed
3 tablespoons butter or margarine, melted
In a small bowl stir together crushed cookies and melted butter or margarine until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
Butterscotch Filling
24 ounces cream cheese
3/4 cup dark brown sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/2 cup butterscotch schnapps
1/4 cup sour cream
2 teaspoons vanilla extract
In a large bowl combine cream cheese, brown sugar, and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in butterscotch schnapps, sour cream, and vanilla extract. Pour the cream cheese mixture over the crust.
Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off. Return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Butterscotch Whipped Cream Topping
1 cup whipping cream
1 tablespoon dark brown sugar
1 tablespoon butterscotch schnapps
1/2 cup coarsely crushed butterscotch candies
In a small bowl beat whipping cream, brown sugar, and schnapps with an electric mixer until stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Sprinkle with butterscotch candies. Chill until serving time. Makes 12 to 18 slices.
http://www.poetryandcheesecake.com/Cheesecake/cheese.html