Ted's Butterscotch Cheesecake

Graham Cracker Crust

1 1/2 cup Graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

Mix together in small bowl. Press mixture evenly onto bottom of greased 9 inch springform pan.

Filling

16 oz (2 packages) cream cheese
3/4 cup brown sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
2 teaspoons vanilla extract
1/2 cup butterscotch schnapps

In mixing bowl, combine cream cheese, sugar, cornstarch, and sour cream. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Stir in butterscotch schnapps. Pour mixture over the crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven. Run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for and additional hour. Remove cake from oven. Chill, uncovered, overnight.

Topping

1 cup whipping cream
1 tablespoon brown sugar
1 tablespoon butterscotch schnapps
1/2 cup butterscotch chips

In small bowl beat whipping cream, butterscotch schnapps, and brown sugar with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with butterscotch chips.