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In a bowl, whisk together the Butterscotch Instant Pudding, cream soda and half and half.
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Set aside for about 5 minutes.
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In a mixing bowl, beat together the softened cream cheese and pudding.
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Once well combined, fold in 2 cups of Cool Whip and refrigerate.
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When ready to serve, crush Golden Oreos and combine with melted butter.
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Form a crust at the bottom of your serving dishes then top with butterbeer cheesecake.
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Top the cheesecake with remaining Cool Whip and sprinkle the top with a dash of cinnamon.