Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, light brown sugar, and melted unsalted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside and lower the oven temperature to 300°F (148°C).

In a large mixing bowl, beat the room temperature cream cheese using an electric mixer until smooth and creamy. Gradually add in the light brown sugar and a sprinkle of flour, mixing until fully incorporated. Fold in sour cream, heavy whipping cream, and melted butterscotch chips followed by the butterscotch pudding mix. Add eggs one at a time, mixing gently until just combined.

Carefully wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish, which will be filled with warm water halfway up the sides. Pour the cheesecake batter into the prepared crust, then bake for 1 hour and 35 minutes.

Once baked, turn off the oven and leave the cheesecake inside for an additional 30 minutes to gradually cool. Remove the cheesecake from the oven, allow it to cool at room temperature for about an hour, then cover and refrigerate for 5-6 hours or overnight.

To prepare the ganache, heat heavy whipping cream in a small saucepan until just simmering, then pour it over a bowl of butterscotch chips. Stir until the mixture is smooth and glossy. Once the cheesecake is fully chilled, pour the warm ganache over the top, spreading it evenly, and chill the cheesecake for another 30 minutes before slicing and serving.