1. Prepare the Crust:

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

2. Make the Cheesecake Batter:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Mix in sour cream, vanilla extract, and cream soda until well combined.
3. Add eggs one at a time, gently folding to avoid overmixing.

3. Bake the Cheesecake:

1. Pour batter over the cooled crust.
2. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
4. Transfer to the fridge and chill for at least 4 hours (overnight is best).

4. Create the Butterscotch Glaze:

1. In a saucepan over medium heat, melt butter and brown sugar together.
2. Stir in heavy cream, vanilla, and a pinch of salt.
3. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens.
4. Let cool slightly, then pour over the chilled cheesecake for a glossy, magical finish.

5. Decorate the Cheesecake:

1. Drizzle extra butterscotch glaze around the edges for a cascading effect.
2. Dust with edible gold glitter or sprinkle crushed graham crackers for added texture.
3. Add whipped cream dollops and edible stars for an enchanted touch.