| Vanilla cookie crust: 11 vanilla sandwich cream cookies, crushed
3 tbsp. butter, melted
In small bowl stir together cookies and butter until well combined. Press evenly onto bottom of greased 9" springform pan. Butterscotch filling: 24 ounces cream cheese
3/4 cup dark brown sugar
5 tsp. cornstarch
3 eggs
1 egg yolk
1/2 cup butterscotch schnapps
1/4 cup sour cream
2 tsp. vanilla extract
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| In large bowl combine cream cheese, brown sugar and cornstarch. Beat until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in butterscotch schnapps, sour cream and vanilla extract. Pour over prepared crust. Bake at 350 degrees for 15 minutes. Lower temp to 200 degrees and bake for 1 hour and 10 minutes. Remove cake from oven and run knife along inside edge of pan. Turn off oven; return cake to over for an additional 1 hour. Chill, uncovered, overnight. Butterscotch whipped cream topping: 1 cup whipping cream
1 tbsp. dark brown sugar
1 tbsp. Butterscotch Schnapps
1/2 cup coarsely crushed butterscotch candies
In small bowl beat whipping cream, brown sugar and Schnapps until stiff peaks form. Pipe whipped cream mixture around edge of cheesecake. Sprinkle with crushed candies. Chill until serving time. |
