In a mixing bowl, combine graham cracker crumbs, unsweetened cocoa powder, and sugar. Pour in the melted unsalted butter and blend until resembling wet sand. Divide and press into serving cups for a solid base.

In a large bowl, use a hand mixer to beat cream cheese, brown sugar, and vanilla until smooth. Gradually mix in heavy cream and butterscotch sauce until light and fluffy.

Spoon the filling over the crusts in the cups, smoothing the tops with a spatula.

Cover with plastic wrap and chill in the refrigerator for at least 3 hours until set.

Top with whipped cream and drizzle with butterscotch sauce before serving.