Start by combining the cookie crumbs with melted butter. Press the mixture into a 9-inch pie dish, ensuring it’s evenly distributed along the bottom and sides. Bake at 350°F for about 10 minutes until golden. Let the crust cool completely before filling.

To prepare the filling, whisk brown sugar, cornstarch, and salt in a saucepan. Slowly add milk, whisking constantly to prevent lumps. Over medium heat, cook until thickened. Temper the egg yolks with a bit of the hot mixture, then return everything to the saucepan, stirring constantly. Once thick and bubbly, remove from heat and stir in butterscotch chips, butter, and vanilla until smooth.

Pour the filling into the cooled crust and refrigerate for at least 4 hours, preferably overnight. This allows the custard to set beautifully, delivering that creamy, sliceable texture you’ll adore, just like in my no bake caramel apple cheesecake recipe where chilling is essential for stability.