Butterscotch Cheesecake

• 1 1/2 cup graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1/3 cup butter or marg, melted
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup water
• 1 (3 5/8 oz) pkg butterscotch pudding mix
• 3 (8 oz) pkgs cream cheese, softened
• 3 eggs
• 1 tsp vanilla extract
• whipped cream
• crushed butterscotch candies

1. Preheat oven to 375
2. Combine crumbs, brown sugar & butter and mix well.
3. Firmly press mixture into buttom and up sides of 9" springform pan. Set aside.
4. Combine condensed milk, water, & pudding mix in saucepan.
5. Mix well & cook over medium heat, stirring frequently, until thick and bubbly.
6. In a bowl, beat cream cheese with electric mixer until light & fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Add pudding mixture & vanilla & beat well.
9. Pour until prepared pan
10. Bake 50-55 minutes.
11. Cool to room temp on wire rack.
12. Cover & chill for 12 hours.
13. To serve, remove sides of pan & garnish with whipped cream & candy pieces

graham cracker crumbs, brown sugar, butter, condensed milk, water, butterscotch pudding, cream cheese, eggs, vanilla, whipped cream, butterscotch candies

Taken from www.epicurious.com/recipes/member/views/butterscotch-cheesecake-50084694 (may not work)