Butterscotch Cheesecake

• 1 1/2 c. graham cracker crumbs
• 1/3 c. margarine, melted
• 1/3 c. brown sugar
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 3/4 c. cold water
• 1 (3 5/8 oz.) pkg. butterscotch pudding mix
• 3 (8 oz.) pkg. cream cheese
• 3 eggs
• 1 tsp. vanilla
• whipped cream

1. Preheat oven to 375u0b0.
2. Combine margarine, crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan.
3. In medium saucepan, combine milk and water; mix well.
4. Stir in pudding mix. Cook and stir until thick and bubbly.
5. In a large mixer bowl, beat cream cheese until fluffy.
6. Beat in eggs and vanilla, then pudding mixture.
7. Pour into prepared pan.
8. Bake for 50 minutes, until golden brown around edge.
9. Center will be soft.
10. Chill; garnish with whipped cream.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486772 (may not work)