Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9x13 inch baking pan.

In a mixing bowl, combine the crushed graham crackers, melted butter, and brown sugar until mixed. Press firmly into the greased pan.

Beat softened cream cheese until smooth. Gradually mix in sugar and vanilla. Add eggs one at a time until creamy and lump-free.

Fold ¾ cup of butterscotch sauce into the cream cheese mixture and pour over the prepared crust. Smooth the top.

Bake for 30-35 minutes, until the center is set but slightly jiggly. Watch closely to prevent over-baking.

Cool to room temperature, then refrigerate for at least 3 hours or overnight.

Beat heavy cream until soft peaks form. Gradually add powdered sugar until stiff peaks form.

Spread whipped topping over the chilled cheesecake bars and drizzle with remaining butterscotch sauce. Cut into squares and serve.