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1
Preheat oven to 325 degrees F.
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2
Lightly butter a springform pan.
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3
In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
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4
Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
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5
Bake for 15 minutes, then set the pan aside to cool.
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6
For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
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7
Remove the pan from the heat.
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8
Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
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9
Add the eggs, 1 at a time, beating for 20 seconds after each addition.
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10
Scrape down the bowl.
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11
Then add the sour cream, flour, and vanilla and beat until smooth.
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12
Add the butterscotch mixture and beat on low speed until smooth.
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13
Scrape down the bowl.
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14
Pour the filling into the prepared pan and smooth the top.
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15
Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
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16
Place the cake in the middle rack of the oven and bake for 1 hour.
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17
Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
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18
Remove the cake from the oven and place it on a wire rack to cool to room temperature.
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19
Cover the cake with foil and refrigerate for at least 4 hours or overnight.
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20
Garnish: Drizzle half of the warm caramel sauce over the cake.
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21
Sprinkle the chopped Turtle candies evenly over the caramel.
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22
Drizzle the remaining caramel over the candies.
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23
To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
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24
Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
