Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham cracker crumbs with melted butter until the mixture resembles wet sand. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.

In a large mixing bowl, beat cream cheese and granulated sugar until creamy. Add sour cream and butterscotch sauce, then mix in eggs one at a time. Finally, add vanilla extract.

Pour the filling over the cooled crust and smooth the top. Bake at 325°F (163°C) for about 60 minutes until edges are set and center jiggles slightly.

Cool in the oven for 30 minutes, then refrigerate for at least 4 hours or overnight.

Once chilled, remove from the springform pan, top with whipped cream and butterscotch sauce, slice, and serve.