Mini Crème Brûlée Cheesecakes 
Ingredients:
For the Crust:
– 2 tablespoons granulated sugar
– 4 tablespoons unsalted butter, melted
For the Cheesecake:
– 16 oz (450g) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
For the Topping:
– 1/4 cup granulated sugar
– Fresh berries (optional)
Instructions:
1. Preheat Oven and Prepare Muffin Tin:
– Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Make the Crust:
– In a bowl, mix together the graham cracker crumbs, sugar, and melted butter.
– Press this mixture firmly into the bottom of each cupcake liner to form the crust.
3. Prepare the Cheesecake Filling:
– In a large bowl, beat the cream cheese and sugar until smooth.
– Add the eggs one at a time, mixing well after each addition.
– Stir in the vanilla extract and sour cream until fully combined.
4. Assemble the Cheesecakes:
– Divide the cheesecake mixture evenly among the cupcake liners, over the crust.
5. Bake:
– Bake for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center.
– Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
6. Caramelize the Sugar Topping:
– Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake.
– Use a kitchen torch to caramelize the sugar until golden brown and crispy.
7. Optional Garnish:
– Top with fresh berries for an added touch of flavor and decoration.
Enjoy these decadent, individual-sized crème brûlée cheesecakes!