1
: Preheat oven to 350°F (180°C). Line a 9” x 9” (2L) baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
: Cookie Dough:
2
: Beat butter, caramel flavoured sauce and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in butterscotch chips. Press 1 ½ cups (375mL) dough in prepared pan. Reserve remaining dough for topping.
: Filling:
3
: Beat cream cheese and remaining caramel sauce until smooth. Beat in remaining ingredients. Pour mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill 4 hours or overnight in refrigerator before serving. Cut into 1" (2.5cm) pieces.