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In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the butterscotch chips and half of the butterscotch syrup and mix until well combined.
Pour the cream cheese mixture into the graham cracker crust and smooth the top with a spatula. Cover with the remaining butterscotch syrup.
Whisk the pudding mix and cold milk together in a medium bowl until smooth and thickened.
Add a teaspoon of butter extract and mix well.
Fold in the whipped cream (Cool Whip) until fully combined and fluffy.
Spread the pudding mixture evenly over the cream cheese layer.
Sprinkle the top of the pie with more butterscotch chips and an extra drizzle of syrup.
Refrigerate for at least 2 hours, or until the filling is set and the pie is chilled. Once set, slice into individual servings and serve.