Caramel-Topped Cheesecakes, Oat-Pecan Crust

Ingredients

• 1-1/2 cups (240-120 ml) Quaker oats (quick or old fashioned), uncooked
• 1/2 cup (120 ml) finely chopped pecans
• 1-1/4 cups (240-60 ml) packed light brown sugar, divided
• 1/4 cup (60 ml) butter or margarine, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 teaspoon (5 ml) vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup (120 ml) sour cream
• 3/4 cup (180 ml) butterscotch caramel topping
• Sea Salt

Preparation Steps

1. Heat the oven to 375°F (190°C). Line 18 medium muffin cups with foil liners.
2. To make the crust, combine the oats, pecans, 1/2 cup (120 ml) of the brown sugar, and the butter in a large bowl, blending well.
3. Spoon about 2 tablespoons (30 ml) of the mixture into the bottom of each foil-lined muffin cup, then press evenly and firmly to form the crust. Bake 8 to 10 minutes, or until golden brown. Remove from the oven and cool.
4. Reduce the oven temperature to 325°F (165°C). In a large bowl, beat the cream cheese on medium-high speed of an electric mixer until light and fluffy, scraping the bowl occasionally.
5. Add the remaining 3/4 cup (180 ml) brown sugar and the vanilla; blend well. Add the eggs, one at a time, beating just until blended. Add the sour cream; mix well.
6. Divide the batter evenly among the prepared muffin cups. Bake about 20 to 22 minutes, or just until set. Cool in the pans on a wire rack. Chill at least 2 hours.
7. Just before serving, top each individual cheesecake with a scant tablespoon of butterscotch caramel topping (if it is too thick to spread, place in the microwave for a few seconds to soften). Sprinkle a few grains of sea salt over each and serve.