In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.

Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass.Place in the freezer for 30 minutes.

In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps. Set aside.

In a chilled medium mixing bowl place, the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.

Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.

Set the other half of the mixture aside.

Place the 8×8 dish in the refrigerator while preparing the next step.

In the bowl with the remaining cream cheese/whipping cream mixture, add the butterscotch pudding, chopped butterscotch chips and heavy cream. Gently fold together until combined and solid in color.

Spoon the mixture on top of layer three in the 8×8 dish and spread evenly. This layer will be quite thick.

Spread the Cool Whip on top of the 8×8 dish as the last layer.

Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.

Chill at least one hour before serving. Ideally chill for 2 hours.