Heat oven to 375°F. Line 18 medium muffin cups with foil liners. 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. Reduce oven temperature to 325°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. 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.