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.