Butterscotch Cheesecake
INGREDIENTS
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For the crust:
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1 cup graham cracker crumbs
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2 tablespoons flour
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2 tablespoons sugar
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4 tablespoons (1/2 a stick) unsalted butter, melted
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For the filling:
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12 ounces butterscotch chips (I used one whole bag of Toll House butterscotch chips-wasn’t exactly 12 ounces,but it worked.)
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1/4 cup heavy cream
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16 ounces (two 8-ounce bricks) cream cheese, at room temperature
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1/2 cup light brown sugar, packed
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4 large eggs, at room temperature
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1 cup sour cream, at room temperature
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2 tablespoons flour
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1 tablespoon vanilla
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For the butterscotch sauce:
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4 tablespoons unsalted butter
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1/2 cup light brown sugar
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1/2 cup heavy cream
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1/2 teaspoon (or so, to taste) flaky sea salt
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1 and 1/2 teaspoons vanilla (you can add more, to taste)
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For the ganache:
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4 ounces bittersweet chocolate chips
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1/2 cup heavy cream
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1 tablespoon unsalted butter, at room temperature
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