Ingredients:

• 1-1/2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/2 cup finely chopped pecans
• 1-1/4 cups packed light brown sugar, divided
• 1/4 cup butter or margarine, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 3/4 cup butterscotch caramel topping
• Sea salt

How to make it:

1.   Heat oven to 375°F.
2.   Line 18 medium muffin cups with foil liners.
3.   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.
4.   Bake 8 to 10 minutes, or until golden brown. Remove from oven and cool.
5.   Reduce oven temperature to 325°F.
6.   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.
7.   Bake about 20 to 22 minutes, or just until set.
8.   Cool in pans on wire rack. Chill at least 2 hours.
9.   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.