Butterscotch Cheesecake

Rebecca Stinnett-MXXM06B
-CRUST
- 1/2 cup Butter -- soft

1 cup Flour(-1tbsp)

1 tablespoon Confectioner's sugar

1/2 cup Fine chopped pecans

-CHEESE FILLING
- 8 ounce Cream cheese -- softened

1 cup Confectioner's sugar

2 pint Whipping cream -- whipped

-BUTTERSCOTCH FILLING
- 2 package Butterscotch pudding

3 cup Milk

-TOPPING
- 2 pint Whipping cream -- whipped

1 tablespoon Sugar

Crust: Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates. Bake at 350 F 15 minutes. Cool.

Cheese filling: Mix together cream cheese and sugar.

Add whipped whipping cream or cool whip (9oz).Mix thorougly. Spread on cooled crust. Chill in fridge.

Butterscotch filling: Cook pudding mix with milk, cool, spread oin set chilled cheese layer. Chill in refrigerator.

Topping: Whip whipping cream until foamy and add sugar. whip until light peaks form.( or use 1 9-oz container of cool whip.