Preheat oven to 375 degrees F. Roll out chilled pie crust and using a small round cookie cutter, cut out 24 – 2 1/2-3 inch circles. I used a flower shaped cookie cutter so I’d have fluted edges. Press the dough circles into mini muffin tins and bake in the preheated oven for about 8 minutes or until edges are lightly golden. Set aside to cool.
Place butterscotch chips into a heat-proof bowl and microwave using the melt chocolate function until melted (or if you don’t have this function, just heat for 30 second intervals, stirring in between each interval and stopping once it’s smooth).
Using a hand mixer, blend cream cheese into the melted butterscotch chips until smooth. Scrape sides of bowl and mix again so there are no lumps. Stir in vanilla and sugar. Spoon about 1 teaspoon of filling into each shell and refrigerate.
Whip together all ingredients for the cream until stiff peaks form. Spoon cream into a piping bag with a Wilton 1M tip. Swirl the cream over top of the filling and place a butterscotch chip on top for garnish. Refrigerate until ready to serve.