Step 1

Preheat the oven to 350°F (177°C). Spray a 13x 9-inch baking dish with nonstick cooking spray.

Step 2

In the bowl of a food processor, pulse graham crackers until they're fine crumbs (2 1/2 cups). Add melted butter (3/4 cup) and sugar (1/4 cup) and pulse until combined. Press the crumb mixture in an even layer into the prepared baking dish. Bake in the preheated oven for 15 minutes. Cool completely on the wire rack, for about 30 minutes.

Step 3

Place cream cheese (16 ounces) in a large mixing bowl and beat with an electric mixer, on medium speed, until light and creamy, about 2 minutes. Add sour cream (1/4 cup) and mix until combined. Gradually beat in confectioners' sugar (1 cup), mixing until evenly combined, about 1 minute. Stir in vanilla (2 teaspoons). Gently fold in 1 cup of the thawed whipped topping. Spread the mixture evenly over the cooled crust. Refrigerate, if possible for the cheesecake layer to firm up.

Step 4

Mix the cold milk (3 1/2 cups) and all boxes of instant butterscotch pudding (in a medium mixing bowl until the pudding begins to thicken for about 2 to 3 minutes. Let stand until slightly set, about 10 minutes. Carefully spread the pudding mixture over the cream cheese layer, trying not to mix the layers.

Step 5

Spread the remaining Cool Whip evenly over top. Cover, and chill for at least 4 hours or better, overnight. Drizzle top decoratively with butterscotch sauce and sprinkle butterscotch chips (1/4 cup) on top.