For the Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

1 ½ cups cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup sour cream

2 tablespoons heavy cream

For the Caramelized Topping:

4 tablespoons sugar (for caramelizing)

Prepare the Crust:

Preheat your oven to 325°F (163°C).

Line a muffin tin with cupcake liners.

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined and crumbly.

Spoon about a tablespoon of the mixture into each liner, pressing it down to create a firm crust.

Bake the crusts for 5 minutes, then remove and let cool.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth.

Add the sugar and vanilla, mixing until well blended.

Add eggs one at a time, mixing gently after each addition.

Fold in the sour cream and heavy cream until smooth.

Pour the cheesecake filling over the crusts, filling each liner almost to the top.

Bake the Cheesecakes:

Bake for 20-25 minutes, or until the centers are set but slightly jiggly.

Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours, or overnight if possible.

Caramelize the Topping:

Just before serving, sprinkle about ½ teaspoon of sugar on top of each cupcake.

Use a kitchen torch to caramelize the sugar until golden and crisp. Let it set for a minute to harden.