Mini Butterscotch Cheesecakes with Salted Caramel Sauce

Steps

• 1

  Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• 2

  In medium bowl, stir Cheesecake Crust ingredients until combined. Firmly press 1 rounded tablespoon mixture in bottom of each cup.
• 3

  In large bowl, beat cream cheese with electric mixer on high speed until smooth. Add 6 tablespoons sugar; beat on medium speed about 1 minute or until fluffy and smooth. Add vanilla, egg and melted butterscotch chips. Beat on low speed until just combined. Add Bisquick™ mix and milk; beat on low speed until just combined. Spoon batter evenly into cups (about 3 tablespoons in each cup).
• 4

  Bake 20 to 25 minutes or until centers are set. Cool 15 minutes in pan; refrigerate 1 hour in pan.
• 5

  Remove cheesecakes from pan. Remove paper baking cups. Transfer cheesecakes to serving plate. In small bowl, stir caramel sauce and whiskey until well combined. Spoon about 1 teaspoon on top of each cheesecake. Refrigerate about 1 hour to firm caramel sauce slightly. Just before serving, sprinkle tops with kosher salt. Serve cold.