Equipment Needed: 9-inch springform pan; electric mixer

Preheat the oven to 325°F. Lightly butter the springform pan.

1. (Crust) In a bowl, combine the graham cracker crumbs, flour, and sugar, and stir in the butter until thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan. Bake for 15 minutes, then set the pan aside to cool.

2. (Filling) In the top of a double boiler set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy. Remove the pan from the heat.

3. Put the cream cheese and brown sugar in a large bowl and beat until smooth using the electric mixer on medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add the sour cream, flour, and vanilla, and beat until smooth. Add the butterscotch mixture and beta on low speed until smooth. Scrape down the bowl. Pour the filling into the prepared pan and smooth the top.

4. Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the oven and leave the cake in for 1 hour with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for at least 4 hours or overnight.

5. (Garnish) Drizzle half of the warm caramel sauce over the cake. Sprinkle the chopped Turtle candies evenly over the caramel. Drizzle the remaining caramel over the candies.

6. To serve, transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.