Butterscotch Cheesecake Ball

2 (8 ounce) packages cream cheese
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
1 teaspoon butter flavoring or butterscotch flavoring
4 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup butterscotch chips, chopped
1 cup chopped pecans
Butterscotch ice cream topping

Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract and butter flavoring. Fold in chips. Form into a ball, and refrigerate for 3 hours. Roll in chopped pecans.

To serve, pour butterscotch ice cream topping over the top and add more chopped pecans.