Lightly toast 12 ladyfingers, split until lightly browned. Place in food processor and pulse into coarse crumbs.
Pour into mixing bowl and add butterscotch liqueur and melted butter. Mix well and press into a cooking oil sprayed springform pan, forming bottom crust.
Cut remaining ladyfingers in half and split. Place around edge of pan with rounded sides up.
Mix the cream cheese with white sugar until blended.
Add sour cream, brown sugar and remaining Butterscotch liqueur.
Blend. Add eggs, one at a time.
Pour 1/2 batter into crust.
Sprinkle with about 1 cup butterscotch chips, forming a single layer on batter.
Top with remaining batter by dropping in by spoonfuls over chips and carefully spreading so as not to disturb chip layer.
Place spring form pan on a baking sheet to prevent leakage in your oven.
Place a pan of water in bottom of oven and preheat 350. Bake on middle rack for 40-45 minutes until just set. Open door and turn off heat. Leave cake to cool for 20 minutes. Remove and carefully place a row of butterscotch chips around the edge of cheesecake. Finish cooling and refrigerate overnight. Makes 1 cheesecake, 12 servings