Oatmeal Butterscotch Cookie Cheesecake

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Years ago when I used to be a librarian, I went through a cheesecake phase.  Meaning I made a large variety of cheesecakes, especially ethnic ones.  While this recipe doesn’t fit that bill, it does fill the cheesecake void.  I love that this isn’t the classic chocolate or regular cheesecake.  I don’t see a lot of butterscotch recipes either.  The same plain cheesecake recipe surfaces but I prefer having the flavor already in my slice.  Not that I have a problem with cherry cheesecake, but that it’s messier than I’d like.  The fruit flavors are best done simply so they don’t always give off a great impression outside of their season.  This is perfect for winter when finding fresh fruits in season is a little more difficult.
This recipe is from the Better Homes and Gardens Baking cookbook.  It turned out pretty darn well, but was a bit sweet for me.   I changed the nuts to almonds.  I’d also recommend changing the 1/2 cups of sugar to 1/3 cups and reducing the amount of butter in the crust to 1/3 cup also.  When baking the crust, butter leaked out all over the baking sheet.  This doesn’t typically happen when I make a cheesecake and reducing the butter will fix this issue.
Oatmeal Butterscotch Cookie Cheesecake
3 (8 oz) packages cream cheese, at room temperature
3 eggs
2 cups rolled oats
1/2 cup almonds
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup butter,  melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon finely shredded orange peel
1/4 cup milk
1 1/4 cups butterscotch chips
Preheat oven to 350 degrees.  For the crust, in a food processor combine oats, almonds, 2 tablespoons brown sugar and cinnamon.  Pulse, pour in melted butter and pulse.  Remove 1/4 cup of the mixture and set aside.  Press remaining into the bottom of a 9-inch springform pan and 1 inch up the sides.
Beat cream cheese, granulated sugar, remaining 1/2 cup brown sugar, flour, vanilla and orange peel with a mixer until combined.  Beat in milk until smooth.  Beat in eggs, stir in 1 cup butterscotch pieces.  Pour filling into the pan, spreading evenly.  Sprinkle with reserved oat mixture and 1/4 cup butterscotch pieces around the edge.  Place springform pan on baking sheet.
Bake for 45-50 minutes or until a 2 1/2-inch area around the outside edge appears set.
Cool on a wire rack completely and then chill several hours in the fridge before serving.
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