This butterscotch cheesecake makes a creamy smooth dessert. Serve with fresh whipped cream.
Preheat oven to 325 degrees F.
Grease lightly a 9 inch spring form pan with butter.
Combine together chocolate wafer crumbs, flour, sugar and butter until well combined. Press into the bottom and half way up the sides into prepared spring form pan.
Bake for 15 minutes. Set to cool.
In a double boiler, or a pot filled with water and a bowl melt butterscotch and cream until smooth on low heat. Set aside.
Beat together cream cheese and brown sugar, until light and fluffy. Add eggs one at a time, beating after each addition until incorporated.
Mix in sour cream, flour, vanilla and melted butterscotch until well incorporated.
Pour into prepared crust. Bake for 60 minutes, turn off oven and with door slightly open bake for another 60 minutes. Let cool.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Release spring form pan. Spread whipped cream on top and garnish with chocolate covered peanut. Serve