Butterscotch Cheesecake

Preheat oven to 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil; lightly grease with cooking spray.

Finely crush the speculoos cookies. In a medium bowl, combine cookie crumbs, brown sugar, and melted butter until well combined. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared pan.

Bake the crust in the preheated oven until lightly browned and set, approximately 8-10 minutes. Transfer to a wire rack and let it cool completely (about 30 minutes).

Reduce oven temperature to 300°F (150°C). With a stand mixer (using the paddle attachment) beat the cream cheese, brown sugar, flour, and salt at low speed until smooth and combined, for about 3-5 minutes. Add eggs one at a time, beating until just incorporated after each addition (about 30 seconds). Scrape down the sides of the bowl after each egg. Stir in vanilla extract, mixing until just combined (about 15 seconds).

In a medium saucepan over medium-low heat, combine 1/2 cup of milk and 1 cup of butterscotch chips. Whisk constantly until the chips are melted and the mixture is smooth (about 1-2 minutes). Remove from heat.

In a small bowl, whisk together the remaining 1/2 cup of milk and the instant vanilla pudding mix until smooth and completely incorporated. Whisk the pudding mixture into the melted butterscotch mixture until smooth and thickened.

Slowly add the pudding mixture to the cream cheese mixture, beating at low speed until smooth (about 1-2 minutes). Pour the filling into the prepared crust. Tap the pan gently on the counter a few times to release any air bubbles.

Place the cheesecake in a large roasting pan, and place the pan in the preheated oven. Pour hot water into the roasting pan to a depth of halfway up the sides of the springform pan. Bake for 1 hour and 30 minutes. The center will still be slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Then, open the oven door slightly and leave the cheesecake inside for an additional 10 minutes.

Remove the cheesecake to a wire rack and let it cool completely (about 2-2.5 hours). Cover with plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight.

Run a sharp knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and transfer the cheesecake to a serving plate.

For the topping: In a small microwave-safe bowl, combine 3/4 cup of butterscotch chips and heavy cream. Microwave at Medium (50% power) in 30-second intervals, stirring in between, until melted and smooth (about 1-3 minutes total). Spread the topping over the top of the cheesecake, allowing some to drip down the sides. Sprinkle with chopped pecans. Chill for 20 minutes or until the topping is set.

Store any leftovers covered in the refrigerator.