Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, light brown sugar, and melted butter in a mixing bowl until it resembles wet sand. Press this mixture into the bottom of a greased springform pan and bake for 10 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add brown sugar and flour, mixing until incorporated. Blend in sour cream and heavy cream.

Melt some butterscotch chips and stir them with the pudding mix into the filling mixture.

Add the room temperature eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl as needed.

Wrap the springform pan in aluminum foil, place it in a larger baking dish with hot water, and bake at 300°F (148°C) for 1 hour and 35 minutes.

Turn off the oven and let the cheesecake sit inside for another hour, then cool at room temperature for another hour before refrigerating for 5-6 hours or overnight.

Melt the remaining butterscotch chips with heavy cream over low heat for the ganache. Pour over the cheesecake and sprinkle additional butterscotch chips on top. Chill for 30 minutes to set.