Butterscotch Pecan Cheesecake

• 5 oz plain chocolate cookies
• 3 1/2 tbsp butter, melted
• 1 lb cream cheese, softened
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 None large eggs
• 1 tbsp all-purpose flour
• 1/2 cup roasted pecans, finely chopped
• None None Butterscotch Topping
• 1/3 cup firmly packed brown sugar
• 3 tbsp butter
• 1 tbsp heavy cream

1. Preheat oven to 350u0b0F.
2. In a food processor, process cookies to fine crumbs. Add butter and process until combined. Press mixture into the base of an 8 inch springform pan. Chill for 30 mins.
3. To make the filling, beat cream cheese, vanilla and sugar until smooth. Beat in eggs then fold in flour and nuts. Transfer to prepared pan and smooth top. Bake for 45 mins. Let cheesecake cool in oven with the door ajar.
4. To make the butterscotch topping, heat all ingredients in a small saucepan until smooth. Spread over cheesecake then chill for 3 hours or overnight before serving.

chocolate cookies, butter, cream cheese, vanilla, sugar, eggs, flour, pecans, butterscotch topping, brown sugar, butter, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/32429 (may not work)