Prepare the Crust:

• Preheat your oven to 325°F (163°C).

• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are fully coated with butter.

• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down tightly.

• Bake for 8-10 minutes, or until the crust is golden and fragrant. Remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

• Add the butterscotch sauce and granulated sugar to the cream cheese, beating until fully incorporated.

• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

• Pour the cheesecake filling over the cooled graham cracker crust, smoothing it out evenly with a spatula.

Prepare the Buttery Crumble:

• In a small bowl, combine the all-purpose flour and brown sugar.

• Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Top the Cheesecake:

• Sprinkle the buttery crumble evenly over the top of the cheesecake filling.

Bake the Cheesecake:

• Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly.

• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.

• After 1 hour, transfer the cheesecake to the refrigerator to cool completely, for at least 4 hours or overnight.

Serve:

• Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Slice and enjoy!