1/3 c. butter, melted
1 1/2 c. graham cracker crumbs
1/3 c. firmly packed brown
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
3/4 c. cold water
1 (3 5/8 oz.) pkg. butterscotch pudding & pie filling mix
3 (8 oz.) pkgs. cream cheese, softened
3 eggs
1 tsp. vanilla extract
Whipped cream
Crushed hard butterscotch candy

Makes 1 (9") cheesecake.

Preheat oven to 375 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9" springform pan. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly. In large mixer bowl, beat cheese until fluffy. Beat in eggs and vanilla then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft). Cool to room temperature. Chill thoroughly. Garnish with whipped cream and crushed candy. Refrigerate leftovers.