Ingredients:

Crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 vanilla bean, seeds scraped
1 tsp vanilla extract
Crème Brûlée Topping:

1/4 cup granulated sugar

Directions:

Preheat the Oven:
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

Prepare the Crust:
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner.

Prepare the Cheesecake Filling:
Beat the cream cheese and granulated sugar until creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.

Assemble and Bake:
Pour the cheesecake batter over the crusts, filling each liner about 3/4 full. Bake for 20-25 minutes, or until the center is set.

Cool and Chill:
Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours.

Caramelize the 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 and crispy.

Serve:
Serve chilled and enjoy!

Prep Time: 15 min | Cooking Time: 20-25 min | Total Time: 2 hours 40 min
Servings: 12