Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until evenly coated. Transfer this mixture into a springform pan, pressing it firmly into the bottom to form a crust. Bake for about 10 minutes, until it's slightly golden. Remove from the oven and let it cool while you make the filling.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add granulated sugar, continuing to mix until fully incorporated. Then, blend in sour cream and butterscotch sauce, ensuring the filling is well combined and light.

Incorporate each egg one at a time into the filling mixture, mixing gently just until combined after each addition. Be careful not to over-mix to prevent cracks.

Pour the creamy filling over your cooled crust and smooth the top with a spatula. Bake for about 60 minutes until the edges are set and the center is slightly wobbly.

After baking, turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for about an hour. Once cooled, transfer the cheesecake to the fridge and chill for at least 30 minutes.

Before serving, drizzle some additional butterscotch sauce on top and cut into clean slices. Enjoy!