Use serrated knife to trim top edges of tart crusts to make even. Cut 1/4-inch-wide slice off side of each tart to create flat edge; discard removed slices. Reserve 2 Tbsp. butterscotch topping for later use; brush top edges of tarts with remaining topping. Place over crust with cut-edges of tarts facing rim of pan, gently pressing flat edges of tarts into both the crust and rim of pan to secure. If necessary, trim tops of tarts to make even with rim of pan. Fill crust with cream cheese batter.