1. Prepare the Crust:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.

2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and light brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, and melted butterscotch chips. Pour the cheesecake mixture over the cooled crust and smooth the top.

3. Prepare the Buttery Crumble:
In a medium bowl, mix the flour, brown sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until it forms coarse crumbs. Sprinkle the crumble evenly over the cheesecake filling.

4. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the center is set, and the crumble topping is golden brown. Turn off the oven and let the cheesecake cool in the oven for an hour to prevent cracking.

5. Chill and Serve:
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Slice, serve, and enjoy!