Butterscotch Graham Cracker Cheesecake Bars

Ingredients:
– 2 cups (240 g) graham cracker crumbs
– ¼ cup (50 g) sugar
– ½ cup (115 g) melted butter
– 2 (8 oz) packages cream cheese, softened
– 1 cup (200 g) sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup (175 g) butterscotch chips
– ½ cup (120 ml) heavy cream
– 1 teaspoon salt

Directions:
1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×13-inch baking dish to form the crust. Bake for 8-10 minutes until lightly golden.
3. In a separate mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the graham cracker crust and spread evenly. Bake for 25-30 minutes, or until the center is set.
5. While the cheesecake bars bake, heat the butterscotch chips and heavy cream in a small saucepan over low heat, stirring until smooth.
6. Once the bars are out of the oven, allow them to cool to room temperature. Once cooled, pour the butterscotch sauce over the cheesecake layer and spread evenly.
7. Refrigerate the bars for at least 3 hours to allow the cheesecake to firm up before cutting into squares.
8. Garnish with a pinch of salt for an extra touch of flavor.