Prepare the Crust:

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, brown sugar, and melted butter until combined.
• Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
• Bake for 10 minutes, then let cool while preparing the filling.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs, one at a time, mixing well after each addition.
• Stir in vanilla extract and sour cream until fully combined.
• Pour half of the batter into the cooled crust.
• Drizzle ¼ cup of butterscotch sauce over the batter and swirl gently with a knife.
• Pour the remaining cheesecake batter on top and smooth the surface.

Bake the Cheesecake:

• Wrap the bottom of the springform pan in aluminum foil and place it in a roasting pan.
• Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
• Remove from the oven and refrigerate for at least 4 hours or overnight.

Make the Butterscotch Pecan Topping:

• In a saucepan over medium heat, combine butterscotch sauce, heavy cream, brown sugar, and butter.
• Cook, stirring, until the sugar dissolves and the sauce is smooth. Remove from heat and stir in vanilla extract.
• Let cool slightly, then stir in toasted pecans.

Assemble & Serve:

• Remove the cheesecake from the springform pan and transfer it to a serving plate.
• Pour the butterscotch pecan topping over the cheesecake.
• Slice and enjoy!