1. Prepare the Crust:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press mixture firmly into the bottom of the prepared pan.
4. Bake for 8–10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Batter:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Mix in sour cream, vanilla extract, and cream soda until fully incorporated.
3. Add eggs one at a time, mixing gently after each addition (avoid overmixing to prevent cracks).

3. Bake the Cheesecake:

1. Pour batter over the cooled crust.
2. Place the pan in a larger baking dish and add hot water to create a water bath (this helps prevent cracks).
3. Bake for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
4. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
5. Refrigerate for at least 4 hours or overnight before adding the glaze.

4. Make the Butterscotch Glaze:

1. In a saucepan over medium heat, melt butter and brown sugar, stirring constantly.
2. Add heavy cream and simmer for 2–3 minutes until smooth.
3. Remove from heat, stir in vanilla extract and a pinch of salt.
4. Let cool slightly, then pour over the chilled cheesecake for a glossy, magical finish.

5. Decorate & Serve:

1. Drizzle extra glaze around the edges for a cascading effect.
2. Dust with edible gold glitter or crushed graham crackers for added texture.
3. Pipe whipped cream dollops around the edge and sprinkle with edible stars for a truly enchanted touch.
4. Slice using a warm knife for clean edges.