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Butterscotch Caramel Cheesecake

1 Graham Nut Crust (unbaked)

1 2/3 cups butterscotch chips, divided

1 can (14 oz.) sweetened condensed milk

32 oz. cream cheese, softened

1/2 cup sugar

1/4 cup flour

2 tsp vanilla

4 eggs, slightly beaten

1/4 cup caramel ice cream topping

whipped cream

Preheat oven to 325 degrees.

Prepare Graham Nut Crust in a 9" springform pan.

Remove 2 tbsp of butterscotch chips and set aside for garnish.

Heat milk and remaining butterscotch chips in a medium saucepan over low heat until chips are melted and the mixture is smooth. Remove from heat and cool to

room temperature.

Beat the cream cheese, sugar, flour, and vanilla until combined.

Add the butterscotch mixture and beat until smooth.

Add the eggs and beat just until combined.

Pour into the crust.

Bake for 75-90 minutes.

Chill at least 6 hours.

Before serving, spread the caramel topping over the top. Add dollops (or piping) of whipped cream around the edge. Garnish with reserved butterscotch chips.