Preheat oven to 425°F.

Spray 6 soufflé cups with nonstick cooking spray. Sprinkle sides and bottom of each cup with 1 tsp. graham cracker crumbs.

Place butter and butterscotch chips in medium glass bowl. Melt in microwave, and cool slightly.

Beat in sugar, then eggs and yolks, one at a time. Beat in flour until well blended.

Pour into prepared soufflé cups. Place on cookie sheet and bake 14-15 minutes.

Let stand 1 minute. Invert onto plate and serve.