Nancy'S Butterscotch Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 1 (3 3/4 ounce) package regular butterscotch pudding mix
• 1/2 cup granulated sugar
• 1 1/2 cups milk
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1 teaspoon vanilla
• 2 cups sour cream
• 1/2 cup powdered sugar (sifted)
• 1/2 teaspoon vanilla

1. Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
2. In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
3. Cook and stir til thickened and bubbly.
4. Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
5. In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
6. Add vanilla and the cooled pudding.
7. Blend well.
8. Pour into prepared crust.
9. Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
10. Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
11. Return to oven for 2 minutes.
12. Cool to room temperature.
13. Chill in refrigerator at least 8 hours before serving if possible.
14. *Cook time reflects chill time*.

graham cracker crumbs, granulated sugar, butter, regular butterscotch, granulated sugar, milk, cream cheese, eggs, vanilla, sour cream, powdered sugar, vanilla

Taken from www.food.com/recipe/nancys-butterscotch-cheesecake-117430 (may not work)