Preparation Steps

• Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.
• Bake the crust for 8 to 10 minutes until set and slightly golden. Remove from oven and allow to cool while preparing the filling.
• In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until combined and creamy.
• Stir in 1 cup of the butterscotch chips and the brown sugar (if using) into the cream cheese mixture. Spread this layer evenly over the cooled graham crust.
• Sprinkle the remaining butterscotch chips evenly over the cream cheese layer. If desired, microwave the chips briefly (15 to 20 seconds) to soften and drizzle slightly, or leave whole for texture.
• Spread the thawed whipped topping over the butterscotch layer in an even layer. Smooth the top with a spatula.
• Refrigerate the dessert for at least 2 hours, or until firm, to allow layers to set. Slice into 12 squares to serve chilled.
• Store leftovers covered in the refrigerator for up to 3 days.