Preheat your oven to 325°F (163°C). In a bowl, combine crushed Oreo cookies with melted butter until blended. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.

Beat softened cream cheese, brown sugar, and flour until smooth. Add vanilla extract and butterscotch pudding mix; mix until incorporated. Gradually fold in sour cream and add eggs one at a time.

Pour the filling over the cooled crust. Wrap the pan in aluminum foil and place it in a larger baking dish filled with hot water. Bake for 55-65 minutes until edges are set. Let cool in the oven for an hour.

Remove cheesecake from water bath and let cool at room temperature for 30 minutes. Cover and chill in the refrigerator for at least 4 hours, ideally overnight.

In a saucepan, combine heavy cream with butterscotch chips and salt over medium heat until smooth. Let cool before pouring over the cheesecake.

Remove cheesecake from the springform pan. Top with whipped cream, butterscotch chips, or caramel drizzle as desired. Slice and serve.