• Make the Butterscotch Sauce according to the recipe, substituting 2 Tbsp Bourbon for the schnapps in the recipe. Set aside to cool. Preheat the oven to 350 °F. Line the bottom of a 9"x3" round cake pan with parchment paper (If you prefer to use a spring form pan line the pan with parchment and wrap the outside of the pan with aluminum foil)

Crust

• Combine 5 oz graham cracker crumbs, 2 oz candied Spiced Pecans and 2 oz granulated sugar in a food processor and process until finely ground. Add 3 oz butter (melted) and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes, set aside to cool. Reduce oven to 325 °F.

Batter

• In a mixer bowl, combine 24 oz cream cheese and 12 oz granulated sugar and mix until well combined with no lumps of cream cheese. Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese. Add 8 oz sour cream, scrape the bowl and mixer attachment. With the mixer running on low add 5 large eggs in 2 batches. Scrape the bowl and paddle attachment between additions. Add 2 oz bourbon and 2 teaspoons vanilla extract Stir 1/2 of the butterscotch sauce into the batter. Pour batter into the pan.
• Set the pan into a slightly larger pan and pour an inch of warm water between the cheesecake pan and the larger pan. Bake until the cheesecake is mostly set, about 1 hour and 15 minutes. The center of the cheesecake will still jiggle a bit. Set on a rack to cool to room temperature.
• Refrigerate for several hours or overnight until completely firm. To remove the cheesecake from the pan, dip the bottom of the pan in a bowl of very hot water, run a knife or spatula around the sides of the cake and flip it out onto a flat plate then flip right side up onto the serving platter. Alternately, you run a propane torch across the bottom of the pan.
• Pour the remaining butterscotch sauce onto the top of the cake. Arrange the spiced pecans in circles onto the butterscotch. Refrigerate until serving