Knock your socks off dessert of Autumn 2012 - Butterscotch Tiramisu Cheesecake

Butterscotch Tiramisu Cheesecake

Knock your socks off Dessert of Autumn 2012. Oh this is beyond good - makes you want to grab a fork and go for it.

1 (12-ounce) package vanilla wafers (about 88), divided

2 tablespoons melted butter, divided

Butterscotch Liqueur

4 (8-ounce) packages cream cheese, softened

3/4 cup sugar

1 cup light brown sugar, packed

1-1/4 cup sour cream

4 extra-large eggs

1/2 small package butterscotch pudding mix

1 cup butterscotch chips

1 cup sweetened whipped cream (or thawed Cool Whip®)

1/3 cup caramels, slightly warmed and chopped

1 tablespoon butterscotch candies, pulverized

Preheat oven to 325 degrees. Line 13 x 9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Mix 1 tablespoon melted butter and 1 tablespoon liqueur and brush onto wafers in pan.

Beat cream cheese and sugar in large bowl until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl; add 2 tablespoons liqueur, brown sugar, and pudding mix; pour over wafers in pan. Top with remaining wafers; brush with mix of 1 tablespoon liqueur and 1 tablespoon melted butter. Sprinkle with butterscotch chips. Cover with remaining plain batter.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with whipped cream just before serving; garnish with caramels and butterscotch candies.