Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham cracker crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes until lightly golden and fragrant. Allow it to cool while you prepare the filling.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add granulated sugar, continuing to mix until fully integrated. Add sour cream, then the eggs one at a time, ensuring each is well incorporated before adding the next. Finally, mix in butterscotch flavoring and vanilla extract until the batter is silky.

Pour the creamy butterbeer filling into the cooled graham cracker crust. To prevent cracks, place the springform pan inside a larger baking dish filled with hot water, creating a water bath. Bake the cheesecake for about 60 minutes, until the edges are set but the center still has a slight jiggle.

Once baked, remove the cheesecake from the oven and the water bath. Let it cool at room temperature for about 30 minutes. After cooling, transfer it to the refrigerator and chill for at least 30 minutes.

To create a luscious finish, whip the heavy cream until soft peaks form. Spread the whipped cream generously over the top of the chilled cheesecake. For an extra touch, drizzle with caramel sauce just before slicing. Cut into portions and serve this magical Butterbeer Cheesecake to your eager guests!