1. First, preheat your oven to 325°F and line a muffin tin with paper liners. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoon of sugar until well combined. Press this mixture into the bottom of each muffin cup to create the perfect crust for your mini cheesecakes.

2. Next, it’s time to prepare the cheesecake filling. In a large bowl, beat the cream cheese until it’s smooth and creamy. Then, add the eggs, vanilla extract, and heavy cream, and mix everything together until the filling is silky and well-incorporated.

3. Carefully pour the cheesecake filling over the prepared graham cracker crusts, filling each muffin cup. Bake the mini cheesecakes for 18-22 minutes, or until they’re set but still slightly jiggly in the center. Once baked, allow the cheesecakes to cool to room temperature, then refrigerate them for at least 2 hours to ensure they’re perfectly chilled and set.

4. The magic happens when you caramelize the tops of the mini cheesecakes. Sprinkle a thin, even layer of granulated sugar over the top of each chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it’s golden brown and crisp. Be sure to keep a close eye on the process to avoid burning the sugar.

5. Once the caramelized sugar has hardened, your mini crème brûlée cheesecakes are ready to be served. Let them sit for a minute or two to allow the caramel to set fully. Then, dig in and savor the incredible contrast of the creamy, rich cheesecake and the crisp, sweet caramelized topping. These decadent treats are sure to impress your family and friends, whether you serve them as a dessert, a special snack, or the perfect accompaniment to your next gathering.