Nancy's Butterscotch Cheesecake

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 1 (3 3/4 ounce) package regular butterscotch pudding mix
• 1/2 cup granulated sugar
• 1 1/2 cups milk
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1 teaspoon vanilla
• 2 cups sour cream
• 1/2 cup powdered sugar (sifted)
• 1/2 teaspoon vanilla

Recipe

• 1 combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
• 2 in small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
• 3 cook and stir til thickened and bubbly.
• 4 remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
• 5 in large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
• 6 add vanilla and the cooled pudding.
• 7 blend well.
• 8 pour into prepared crust.
• 9 bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
• 10 combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
• 11 return to oven for 2 minutes.
• 12 cool to room temperature.
• 13 chill in refrigerator at least 8 hours before serving if possible.
• 14 *cook time reflects chill time*.