1 cup flour
1/2 cup butter
2 tablespoons powdered sugar
1/4 cup chopped nuts
2 tablespoons butter
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cups chopped walnuts
1/2 cup butterscotch baking chips
In a medium bowl, cut butter into the sugar and cinnamon until is resembles coarse crumbs. Stir in walnuts and baking chips; set aside.
2 (8 oz.) packages cream cheese, softened
1 cup white sugar
1 cup sour cream, room temperature
2 teaspoons vanilla
In a large bowl, beat cream cheese until smooth. Add white sugar, sour cream, eggs, and vanilla. Mix just until combined. Don't over mix. Pour mixture over the cooled crust. Sprinkle streusel mixture on top. Bake at 325° F for 40 minutes or until knife inserted comes out clean. The top of the cheesecake will still jiggle but will set eventually. Don't over cook...unless you like dry crumbly cheesecake! Placing a pan of water on the rack below the cheesecake can help give it a smooth silky texture. Store in the refrigerator.
*Cheesecake is one of my favorite desserts. I have made many varieties. This creation sounded good to me one day when I was craving something divine! I love the texture of the crust and topping.