First, make the simple whipped cream. Combine the Heavy Cream (1 pint) and Powdered Confectioners Sugar (2/3 cup) in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next.
Whisk the Instant Butterscotch Pudding Mix (1 box), Half and Half (1/2 cup), and Cream Soda (1/2 cup) together in a bowl and let it sit for 5 minutes. Then beat in the Cream Cheese (8 ounce).
Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.
When the hour is up, it's time to assemble. First, quickly stir the Graham Cracker Crumbs (3/4 cup), Dark Brown Sugar (1 teaspoon) and melted Butter (2 tablespoon) together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug.
Evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle Butterscotch Chips (to taste) for the perfect finishing touch and serve!