1 1/2 cups (375 ml) rolled oats

1/3 cup (75 ml) brown sugar

1/3 cup (75 ml) butter, melted

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine the rolled oats, brown sugar and butter. Spread onto the bottom of a 20-cm (8-inch) springform pan and press lightly. Bake for 15 minutes. Let cool.

In a bowl, beat the cream cheese, sugar and flour with an electric mixer. Add the vanilla, sour cream and eggs. Blend well and pour over the crust. Bake for about 1 hour. Chill before serving the cake with a fruit coulis or dulce de leche caramel (see note).

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