Butterscotch Cheesecake

This is a recipe from my teenage years and it's a good one. Cooking time includes chilling time.

• Ready In: 3 hrs 25 mins
• Serves: 10-16

Ingredients

• 1⁄3 cup butter, melted
• 1 1⁄2 cups graham cracker crumbs
• 1⁄3 cup  firmly packed brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 3⁄4 cup cold water
• 1 (3 5/8ounce) package butterscotch pudding mix (not instant)
• 3 (8 ounce) packages cream cheese, softened
• 3  eggs
• 1  teaspoon vanilla extract
•  whipped cream, for garnish
•  crushed hard  butterscotch candy, for garnish

Directions

1. Preheat oven to 375°F.
2. In a small bowl combine butter, graham cracker crumbs and sugar. Press firmly on bottom of 9-inch springform pan.
3. In a medium saucepan, combine condensed milk and water and mix well. Stir in pudding mix.
4. Over medium heat, cook and stir until mixture is thickened and bubbly.
5. In a large bowl of electric mixer, beat cream cheese until fluffy. Beat in eggs and vanilla then pudding mixture. Pour into prepared pan.
6. Bake 50 minutes or until golden brown around edges The center will be soft.
7. Cool to room temperature. Chill. Garnish with whipped cream and crushed candy.