Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, covering the base evenly. Bake for 8-10 minutes, or until lightly golden, then remove from the oven and let cool while you prepare the filling.

In a large mixing bowl, beat 24 ounces of full-fat cream cheese using an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Slowly fold in 1 cup of butterscotch chips, 1 package of instant butterscotch pudding mix, 3 room-temperature eggs, and 1 cup of sour cream until fully combined, avoiding overmixing.

Prepare a water bath by placing the filled springform pan inside a larger baking dish. Carefully pour boiling water into the outer dish until it reaches halfway up the sides of the cheesecake pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.

Once baked, turn off the oven and crack the door open; let the cheesecake cool in the oven for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, top with a warm butterscotch ganache made from heavy cream and a sprinkle of flaky sea salt.