The other day they had cream cheese on sale so I was sure to pick up quite a few!  You all know that I love cream cheese and I pretty much use it every day!  A family favorite is cheesecake so I decided to whip one up.  This time I wanted to incorporate some butterscotch and make a shortbread crust.  The combination of flavors came together perfectly!  What I love about this recipe is that it only uses one block of cream cheese and other simple ingredients too.

Please note…I made this the first time in a pie pan, but it was pretty hard to cut.  I made it again in a spring form pan and it was a breeze to slice.  However, the pictures shown are made with the pie pan.

Ingredients are as follows:
1 1/3 C shortbread crumbs (I bought a pack of cookies for a dollar and ground them up)
1/4 C butter, melted 
8 ounces cream cheese, softened
1 (14oz.) can sweetened condensed milk
1 tsp. vanilla
1 egg
1/2 C butterscotch chips
1/4 C butterscotch chips (for the drizzle on top)
Preheat oven to 350 degrees; grease a springform pan.
Mix the crumbs and butter together; pat into the bottom of the pan; set aside.
Cream the cream cheese, milk and vanilla together; whip in the egg.
Pour into prepared crust.
Melt the butterscotch chips and place dollops in the mixture. 
Take a knife and swirl throughout the batter.
Bake for 25-30 minutes; until a knife in the center is clean.
Turn the oven off, open the oven door a crack and leave the cheesecake in there for half an hour.  Remove from oven and allow to cool in the refrigerator for a few hours or even overnight.  When ready to serve, melt the remaining butterscotch chips and drizzle over the top.  Slice, serve and enjoy!