Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.

In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool.

Wrap the outside of the pan in a layer or two of aluminum foil to protect it from the water bath—this prevents any water from seeping into the crust. Set the wrapped pan aside.

Reduce the oven temperature to 300°F (148°C).

In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and fully combined. Be sure to use low speed to avoid incorporating too much air, which can lead to cracks. Scrape down the sides of the bowl as needed.

Add the vanilla extract and sour cream, then continue mixing on low speed until the mixture is completely smooth. Set aside.

In a separate microwave-safe bowl, combine the heavy whipping cream and butterscotch chips. Microwave in 15–30 second intervals, stirring between each, until the chips are melted and the mixture is smooth.

Add the melted butterscotch mixture to the cheesecake batter in two additions, mixing well after each one. Scrape down the bowl to ensure everything is evenly combined.

Next, add the dry butterscotch pudding mix and blend until fully incorporated. Again, scrape the sides of the bowl to make sure everything is mixed.

Finally, add the eggs one at a time, mixing on low speed just until combined after each addition. Scrape the bowl as needed during this process.

Pour the finished batter into the cooled crust. Place the springform pan into a larger roasting pan or deep baking dish. Fill the outer pan with warm water, about halfway up the sides of the springform pan. Be careful not to let the water rise above the aluminum foil.

Bake for 1 hour and 30 to 35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.

Once the baking time is complete, turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes.

After that, crack the oven door open slightly and leave the cheesecake inside for another 10 minutes to allow it to cool gradually. This slow cooling helps prevent cracks.

Remove the cheesecake from the oven and place it on a wire rack. Let it cool to room temperature, then transfer it to the refrigerator and chill for 5–6 hours or overnight, until cold and firm.

Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving plate.

To make the butterscotch topping, place the butterscotch chips in a heatproof bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour it over the chips. Let it sit undisturbed for 2–3 minutes, then whisk until smooth and fully melted.

Allow the ganache to cool for about 5 minutes—just long enough for it to thicken slightly while remaining pourable. Pour it over the top of the cheesecake and spread it evenly with a spatula. For an extra touch, sprinkle additional butterscotch chips on top as decoration.

Store the cheesecake well-covered or in a cake carrier in the refrigerator until ready to serve. For best taste and texture, enjoy within 4–5 days.