Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, brown sugar, heavy cream, and butterscotch sauce, and mix until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream and drizzle with additional butterscotch sauce.