In a small bowl, combine biscuit crumbs and sugar; stir in butter.
Press onto the bottom of a 9” greased spring form pan.
Put foil all around outside of tin. Place pan on a baking sheet. Bake at 180 degrees C for 10 minutes.
Cool on a wire rack. For the filling, in a small bowl, whisk the cold milk, condensed milk and pudding mix.
Let stand for 2 minutes. Meanwhile, in another large bowl, beat cream cheese until smooth.
Beat in pudding and vanilla.
Add eggs and beat until just combined.
Pour over crust. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 180 degrees C for 60 minutes or until center is almost set and top appears dull.
Remove spring form pan from water bath.
Cool on a wire rack. Carefully run a knife around edge of pan to loosen; cool to room temperature and then refrigerate overnight
Garnish with whipped cream and butterscotch candies.