I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake.
Here is where the butterscotch debate comes in:
1) Some claim butterscotch is only "pure" when it is simply butter and dark brown sugar (melted correctly into a sauce, of course).
2) Others think it still counts if there is vanilla and sea salt
3) Others think as long as you start with butterscotch base, you're dealing with butterscotch- and add bourbon or scotch (despite the name, probably didn't originally include scotch...the things you learn when researching), or other flavoring notes.