cups Quaker oats (quick or old fashioned), uncooked
cup finely chopped pecans
cups packed light brown sugar, divided
cup butter or margarine, melted
packages (8 ounces each) cream cheese, softened
teaspoon vanilla extract
large eggs, at room temperature
cup sour cream
cup butterscotch caramel topping
1. Heat oven to 375Â°F. Line 18 medium muffin cups with foil liners.
2. In large bowl, combine oats, pecans, 1/2 cup of the brown sugar, and the butter, blending well. Spoon about 2 tablespoons of the mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust. Bake 8 to 10 minutes, or until golden brown. Remove from oven and cool.
3. Reduce oven temperature to 325Â°F. In large bowl, beat cream cheese on medium-high speed of electric mixer until light and fluffy, scraping bowl occasionally. Add remaining 3/4 cup brown sugar and vanilla; blend well. Add eggs, one at a time, beating just until blended. Add sour cream; mix well. Divide batter evenly among prepared muffin cups. Bake about 20 to 22 minutes, or just until set. Cool in pans on wire rack. Chill at least 2 hours.
4. Just before serving, top each individual cheesecake with scant tablespoon of butterscotch caramel topping (if too thick to spread, place in microwave for a few seconds to soften). Sprinkle a few grains of sea salt over and serve.
MAKES 18 MINI CHEESECAKES