***For the crust:

Preheat oven to 350F/180C. Wrap the outside of the baking pan with aluminum foil, this will prevent water from reaching the cheesecake when is cooked in a water bath.

Mix all the ingredients in a blender. Add the crumb mixture to 8” spring-form pan.

Press the crumb into the bottom of the pan and the sides. You can use your hand to do this or the bottom of a glass.

Bake the crust for 8 minutes, then keep aside to cool completely.

***The butterscotch sauce:

Heat the evaporated milk (do not let it boil.) turn off heat and then add the butterscotch chips.

Cover for five minutes, then stir it until you get a smooth texture.

Allow to cool before using. The sauce will thicken when cool.

***The filling:

In a bowl, add the cream cheese and beat until fluffy, add the sugar, milk, vanilla, flour, and beat until the sugar dissolves.

Lightly beat the eggs then add to the cream mixture, mix until just combined. (do not overmix.)

Pour the batter into the baking pan. Place the baking pan in a larger pan. Place in the oven and now pour hot water into the large pan. Let the water reach ½ of the baking pan.

Bake for 1 hour and ten minutes. Do not open the oven door during that time.

Turn off the oven. Open the oven door (just a little.) for five seconds then shut it and let the cheesecake continue cooking through the remaining heat in the oven for 50 minutes.

Remove the aluminum foil and place the cheesecake on a cooling rack to cool.

Refrigerate overnight

Run a knife around the edges of the pan and then unbuckle the pan.

Drizzle cheesecake with butterscotch sauce.