Preheat the oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Pour the cheesecake mixture evenly over the crust and smooth the top with a spatula.

Bake for 30–35 minutes, or until the center is set and edges are slightly golden. Remove from oven and let cool completely.

In a small saucepan or microwave-safe bowl, melt butterscotch chips with heavy cream, stirring until smooth. Spread the butterscotch topping evenly over the cooled cheesecake layer.

Refrigerate for at least 2 hours before cutting into bars.

Prep Time: 15 minutes | Cook Time: 35 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes

Kcal: Approx. 280 per bar | Servings: 16