Preparation Steps

• Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs, light brown sugar, and cinnamon (if desired). Add melted unsalted butter and mix until sandy. Press this mixture into the bottom of the springform pan and bake for 8–10 minutes until golden. Allow to cool.
• In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated and packed light brown sugars, blending until fluffy.
• Incorporate eggs one at a time into the cream cheese mixture, mixing gently. Add sour cream, vanilla extract, all-purpose flour, and melted butterscotch chips until just combined.
• Pour the cheesecake filling over the cooled crust and tap the pan to release air bubbles.
• Place the springform pan in a larger baking dish to create a water bath and bake for 60–70 minutes until edges are set but center is slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
• For the caramel, melt granulated sugar in a saucepan until amber. Stir in unsalted butter, then heavy cream, and let boil for 1 minute. Add sea salt and cool slightly.
• Once the cheesecake has chilled completely, pour cooled caramel over the top and serve.